This Alfredo dish is a light version of a creamy classic Italian-style dish! Add sautéed onions, garlic, and lightly cooked broccoli, and you have created a terrific dish! I sometimes substitute peas for broccoli.
Ingredients
- onion: 1 piece (chopped)
- clove garlic: 1 piece (minced)
- vegetable oil: 2 tsp
- skim milk: 2 cups
- chicken broth: 1 cup
- all-purpose flour: 3 Tbsp
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- Parmesan cheese: 0.5 cup (grated)
- ounces dry fettuccine pasta: 16 piece
- frozen broccoli florets: 1 pack (16 ounce pack)
Metric Conversion
Stages of cooking
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In a medium saucepan, heat oil over medium heat. Add onion and garlic, and sauté until golden brown.
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In a small saucepan, stir together milk, chicken broth, flour, salt, and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium-low heat, frequently stirring, until sauce is thick. Stir in Parmesan cheese.
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Meanwhile, cook pasta in boiling water. Add broccoli to pasta for the last several minutes of cooking. Continue cooking until pasta is al dente.
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Drain pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.
