Alfredo Light

Recipe View 7 mins In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 5-7 minutes.

Recipe View 12 mins In a separate small saucepan, whisk together skim milk, chicken broth, flour, salt, and pepper over low heat until the mixture is smooth and begins to thicken, about 3-5 minutes. Gradually incorporate this mixture into the saucepan with the sautéed onion and garlic. Continue to cook over medium-low heat, stirring frequently, until the sauce reaches your desired thickness, about 5-7 minutes. Remove from heat and stir in the grated Parmesan cheese until melted and fully incorporated.

Recipe View 7 mins While the sauce is simmering, cook the fettuccine pasta in a large pot of boiling salted water according to package directions. During the last 3-4 minutes of the pasta's cooking time, add the thawed broccoli florets to the boiling water. Continue cooking until the pasta is al dente and the broccoli is tender-crisp.

Recipe View 1 mins Once the pasta and broccoli are cooked to perfection, drain them thoroughly using a colander. Transfer the drained pasta and broccoli to a large serving bowl. Pour the prepared Alfredo sauce over the pasta and vegetables, tossing gently to ensure everything is evenly coated.

Recipe View 1 mins Serve immediately, garnishing with additional grated Parmesan cheese, and freshly cracked black pepper. Enjoy this lightened version of a classic comfort food!