Fettuccine with Light Alfredo Sauce

• 1 lb fettucine
• 4 cups broccoli florets (about 10 oz)
• 2 tsp. olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 2 cups skim milk
• 1 cup chicken broth, canned or fresh
• 3 tbsp. flour
• 1/2 cup freshly grated Parmesan cheese
• salt and pepper to taste

1. Cook pasta til tender soft.
2. Using a heavy 2.5 quart saucepan, boil 1 inch water over medium high heat. Add broccoli, return water to boil, reduce to medium heat, cover and cook 3 minutes or until broccoli is tender-crisp.
3. Drain well, transfer to a bowl and keep warm.
4. Return saucepan to medium heat, add onion and garlic and cook until tender.
5. In a medium bowl, whisk milk, chicken broth, flour, and salt and pepper to taste until smoothly blended.
6. Stir in Parmesan (do not let sauce burn).
7. Drain cooked fettucine, place in a serving bowl and toss with the broccoli sauce mixture.

Servings: 4

Source: Marguerite Buonopane, "Table Talk", in the North End Gazette. Her North End Italian Cookbook has recipes for many local favorites.