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 Fettuccine Alfredo With Broccoli And Tomatoes 

Total Time: 15 min  
Cost per Serving: $1.36

What's not to love about this recipe? It's simple, quick (15 stress-free minutes), and
delicious. Cut up the broccoli and tomatoes while the pasta cooks, and the whole thing
takes no time at all.

 1 package (12 ounces) fettuccine
 3 cups small broccoli florets (from a 
 1-pound bunch)
 1 cup light sour cream
 3/4 cup grated Parmesan cheese
 1 1/3 cups quartered cherry tomatoes

1. Cook pasta according to package directions. About 3 minutes before it's done, add
broccoli florets and cook until both are firm-tender.
2. Remove from heat. Ladle out and reserve 1/3 cup cooking liquid from pot. Drain
pasta and broccoli in a colander.
3. Mix sour cream, Parmesan and reserved liquid in pot or serving bowl.
4. Add pasta, broccoli and cherry tomatoes, and toss to coat well.

Serves 4. Per serving: 531 cal, 26 g pro, 73 g car, 16 g fat, 113 mg chol, 324 mg sod.
Exchanges: 4 starch/bread, 2 vegetables, 1 high-fat meat, 1 1/2 fat






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