Whole Wheat Fettuccine In Light Alfredo Sauce - cooking recipe

Ingredients

12 ounces whole wheat fettuccine
1 medium onion, chopped
1 garlic clove, minced
2 teaspoons olive oil
2 cups skim milk
1 cup chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup parmesan cheese, grated
16 ounces broccoli florets, frozen

Preparation

Heat olive oil in a medium skillet over medium heat. Add onion and garlic, saute until onion is tender.
Combine milk, chicken broth, flour, salt and pepper in a small saucepan. Heat over medium-low heat, stirring frequently, until sauce becomes thick. Add Parmesan cheese.
Cook pasta according to package directions.
Add broccoli florets to the pasta during the last 3-4 minutes of cooking. Cook pasta to al dente.
Drain pasta and broccoli. Transfer to a large serving bowl, add sauce, toss, and enjoy.