Ricotta Fettuccine Alfredo with Broccoli

Ingredients

• 2 cups broccoli florets fresh
• 2 tablespoons butter 
• 2 tablespoons flour all-purpose
• 2 tablespoons parsley fresh chopped
• 0.3 teaspoon pepper black
• 0.5 cup parmesan cheese grated
• 0.7 cup part-skim ricotta 
• 8 ounces soup noodles 
• 0.3 teaspoon salt 
• 2 cups skim milk 

Equipment

• sauce pan
• whisk
• pot

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes.
4. Drain.
5. Melt the butter in a saucepan over medium heat.
6. Add flour and cook for 1 minute, stirring constantly. Gradually add milk, stirring with a whisk until blended. Cook 15 minutes or until thick, stirring constantly. Stir in ricotta cheese, Parmesan cheese, salt, and pepper. Cook 5 minutes or until cheese melts. Stir in steamed broccoli and cooked pasta.
7. Sprinkle with parsley.