Alfredo Spaghetti
Try this 'light' fettuccine alfredo - you'll love it.
Ingredients
- 1 lb uncooked spaghetti
- 1 lb broccoli florets
- 1 tsp flour
- 1 cup canned nonfat evaporated milk
- 1 cup grated Parmesan cheese
Directions:
In a large pot, cook spaghetti according to directions on package, omitting salt.
During the last five minutes of cooking, add broccoli. Cook until tender. Drain pasta and broccoli in a colander.
In a small saucepan, blend flour with milk over low heat - stir constantly. Cook until bubbly (be careful not to burn). Add cheese and stir gently on low heat until melted. Remove from heat and add pasta and broccoli. Toss and serve hot.
Variations:
If desired, try making this dish using whole grain or vegetable spaghetti.
Nutritional Info (per serving)
| CALORIES | 406 cals |
| Kilojoules | 1,700 kJ |
| Fat | 6.0 g |
| Saturated Fat | 3.0 g |
| Cholesterol | 14 mg |
| Sodium | 384 mg |
| Carbohydrates | 66.0 g |
| Fiber | 4.0 g |
| Total Sugars | 5.0 g |
| Protein | 22.0 g |
| Calcium | 401.0 mg |
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