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Broccoli Fettucini Alfredo

Serves 6

1/4 C low-calorie tub margarine
1/4 C all-purpose flour
2 C evaporated skim milk
1/2 C grated Parmesan cheese
1/4 C chopped fresh parsley
1/4 tsp nutmeg
Freshly ground black pepper to taste
4 C cooked fettucini (about 3-1/2 oz uncooked)
2 C fresh broccoli florets, steamed
1C chopped fresh mushrooms, sautéed

Melt margarine; add flour and cook, stirring constantly, for about 2 minutes. Stir in milk and cook until thickened slightly. Add Parmesan cheese, parsley, nutmeg, and pepper, stirring constantly until cheese is melted and sauce is smooth and thick. Toss with fettucini, broccoli, and mushrooms. Serve immediately.

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