Ricotta Fettuccine Alfredo With Broccoli

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Ingredients

2 tablespoons minced fresh parsley

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

1/4 teaspoon salt

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

2 tablespoons butter or margerine

1/2 cup grated Parmesan cheese

2 cups fat-free milk

2 tablespoons all-purpose flour

2 cups small broccoli florets

1/4 teaspoon ground black pepper

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