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Ingredientes
- 4 c. broccoli florets
- 1/2 pound fettuccine
- 1 c. low fat Ricotta cheese
- 1/3 c. Parmesan cheese, grated
- 1 pound cooked shrimp
- 1/2 c. low fat lowfat milk
- 1/2 teaspoon garlic salt
- 2 tbsp. fresh minced basil Or possibly
- 1 teaspoon dry Italian seasoning
Direcciones
- Bring large pot of water to boil. Cook broccoli till crisp tender. Remove with slotted spoon and place in serving bowl.
- Add in fettuccine to same boiling water. Cook till tender. Drain and add in to broccoli. Fold in shrimp.
- Combine remaining ingredients and cook in same pot till smooth and heated. Pour sauce over pasta mix and toss.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 6 servings | |
| Calories 333 | |
| Calories from Fat 74 | 22% |
| Total Fat 8.31g | 10% |
| Saturated Fat 4.24g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 268mg | 11% |
| Potassium 432mg | 12% |
| Total Carbs 34.47g | 9% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.92g | 2% |
| Protein 28.97g | 46% |
