- 4
Ingredients
- 8 oz. whole wheat fettuccine (or pasta of your choice)
- 2 slices center-cut or low-sodium bacon, sliced in 1″ pieces
- 4 cloves garlic, minced
- 1 shallot, minced (about 3 tablespoons)
- 1 tablespoon all-purpose flour
- 1 cup 1% low-fat milk
- 2/3 cup (about 2 1/2 ounces) grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes (optional)
- 3 cups fresh broccoli florets
Preparation
Step 1
1) Cook pasta according to package directions until al dente, omitting salt and fat. Drain in a colander over a bowl, reserving ¼ cup cooking liquid.
2) While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 4 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving drippings. Add shallots to drippings in pan; sauté for 1 minute, stirring constantly. Add garlic to pan and sauté 30 seconds, stirring constantly. Sprinkle flour over shallots and garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Add broccoli and cover skillet, steaming for 2 to 3 minutes or until broccoli is crisp-tender. Stir in salt, red pepper flakes, and reserved ¼ cup cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with bacon.