Ricotta Fettuccine Alfredo With Broccoli

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Ingredients

2 cups small broccoli florets

2 tablespoons butter or stick margarine

2 tablespoons all-purpose flour

2 cups fat-free milk

2/3 cup (2 1/2 ounces) part-skim ricotta cheese

1/2 cup grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon coarsely ground black pepper

4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)

2 tablespoons minced fresh parsley

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