Recipe: Skinny Broccoli and Mushroom Fettuccini Alfredo

This quick and easy meal comes together in under 30 minutes...perfect for a weeknight!
How is this skinny? Make a light Alfredo Sauce!  Don't sauté the broccoli and the mushrooms... microwave them...  you won't miss the fat ... trust me!
This recipe was adapted from Cooking Light.
Use whatever pasta you prefer.. it really doesn't have to be fettuccini.
Feel free to add more mushrooms and/or broccoli...

I didn't add water to the dish that I microwaved the broccoli and mushrooms in.. the water that comes out of the mushrooms during cooking is more than enough moisture.
This made 6 servings.

Recipe:  Skinny Broccoli and Mushroom Fettuccini Alfredo
All you need: 

Fettuccini, cooked according to package directions

1 tablespoon low fat margarine

1 tablespoon flour

1 cup fat free milk

1 1/3 cups 1% low-fat cream cheese

1 ¼ cups grated fresh Parmesan cheese

½ teaspoon salt

Freshly ground black pepper to taste

1/2 bag (12.6 oz bag) BirdsEye frozen broccoli florets

1 pkg. (8 oz.) fresh mushrooms, sliced 

All you need to do: 

Cook fettuccini according to package directions. Drain.

Place the broccoli and mushrooms in a microwaveable dish, cover and microwave on high until tender.

In the same pot you cooked the fettuccini in, melt the margarine.

Stir in the flour.

Gradually add the milk, stirring constantly with a whisk.

Cook until thickened, about 5-6 minutes.

Add 1 cup Parmesan, cream cheese and salt, stirring constantly with a whisk until cheese melt.

Add the pasta and cooked mushrooms and broccoli and toss. Sprinkle with the remaining ½ cup Parmesan cheese.

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