Alfredo Light
1 onion chopped,
1 clove garlic, minced
2 teaspoons EVO
2 cups skim milk
1 cup broth
3 tablespoons better for bread flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
16 ounces pasta
1 package frozen broccoli florets
In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.
In a small saucepan, stir together milk, broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese. Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente. Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.