Ricotta Fettuccine Alfredo With Broccoli Recipe

• 2 c. small broccoli florets
• 2 Tbsp. butter or possibly stick margarine
• 2 Tbsp. all-purpose flour
• 2 c. fat-free lowfat milk
• 2/3 c. part-skim ricotta cheese, (2 1/2 ounces)
• 1/2 c. grated parmesan cheese
• 1/4 tsp salt
• 1/4 tsp coarsely grnd black pepper
• 4 c. warm cooked fettuccine, (about 8 ounces uncooked pasta)
• 2 Tbsp. chopped fresh parsley

Directions