Modified Fettuccine Alfredo with Broccoli

1 Tbsp all-purpose flour
1/4 tsp salt
1/8 tsp black pepper
1.5 cups skim milk
3/4 cup grated mozzarella cheese
1 tsp butter
6 ounces elbow macaroni
4 cups broccoli florets
1/2 cup frozen mixed vegetables
(I use PC's peas, carrots, corn, green & lima beans)

Optional garnish at the end (and not in recipe)
12 grape tomatoes, halved
1/3 cup chopped parsley

For the real thing (un-modified), use the same quantities as indicated, but grated Romano cheese instead of mozzerella; whole-wheat fettuccine instead of elbow macaroni; and frozen peas instead of mixed vegetables. It should work out to 304 Cal; 4g fat; 449mg sodium; 41g Carbs; 8 g fiber; and 19g protein.

Sauce:
Whisk together: Flour, salt, pepper and half of the milk. Microwave on high for 2 minutes at a time, whisking in between to prevent clotting. Reduce time as the sauce thickens. Once its thick, add the butter and cheese and stir.

Pasta:
Prepare the pasta as instructed on the package. After draining, add about a cup of water again, then add the broccoli florets and boil together until the water has mostly evaporated (stir on and off to prevent burning). Finally, add mixed vegetables, stir in and cover for 2 minutes.

Place the pasta mixture in a serving bowl. Drizzle the white sauce over top. Cool a bit before serving.

Serving Size: Makes 4 generous servings (you won't need to cook additional dishes)

Number of Servings: 4

Recipe submitted by SparkPeople user PSALM34V7.