Description
A lighter version of a creamy classic! I sometimes substitute peas for the broccoli.
Ingredients
- 1 onion, chopped
- 1 clove garlic, minced
- 2 teaspoons vegetable oil
- 2 cups skim milk
- 1 cup chicken broth
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup grated Parmesan cheese
- 16 ounces dry fettuccine pasta
- 1 (16 ounce) package frozen broccoli florets
Instructions
- In a medium saucepan
- heat oil over medium heat. Add onion and garlic
- and saute until golden brown.
- 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
- stirring frequently
- until the sauce is thick. Stir in Parmesan cheese.
- Meanwhile
- cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
- Drain the pasta and vegetables
- and transfer to a large bowl. Toss with sauce. Serve.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 8