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VEGGIE ALFREDO

Active Time : 40 Minutes
Total Time : 40 Minutes
Serves : 6
INGREDIENTS
  • 2 cups frozen broccoli florets
  • 1 pkg (16 oz each) dry whole wheat fettuccine, uncooked
  • 4 tablespoons Fleischmann's® Original Spread-tub
  • 1 teaspoon finely chopped garlic
  • 3 tablespoons Ultragrain® White Whole Wheat Flour
  • 1 can (12 oz each) fat free evaporated milk
  • 1 cup chicken or vegetable broth
  • 3/4 cup shredded Parmesan cheese, divided
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
DIRECTIONS

Place frozen broccoli in large colander. Cook pasta according to package directions, omitting salt. Drain pasta over broccoli; set aside.

Melt Fleischmann's in large saucepan over medium-high heat. Add garlic and cook 1 minute or until lightly browned and fragrant. Stir in flour; cook 1 to 2 minutes or until mixture is lightly browned and bubbly.

Add milk and broth; whisk to combine. Cook and stir 5 to 7 minutes or until sauce thickens. Stir in 1/2 cup of the cheese, the salt and pepper.

Add broccoli, cooked pasta and drained tomatoes to sauce. Toss to combine. Sprinkle with the remaining 1/4 cup cheese.