Loaded Alfredo and Vegetables

This recipe looked really good, so we made it when we got home from Duluth.  It was easy to make and pretty quick.  This recipe was from the book: "Cook this, not that".  It is a healthier version of Olive Garden's Fettuccine Alfredo.  This recipe made 6 servings.

Ingredients:
2 Tbsp unsalted butter
3 Tbsp whole wheat flour
2.5 cups 1% milk
2 cloves garlic
2 Tbsp grated Parmesan
Salt and pepper to taste
1/2 Tbsp olive oil
1 package frozen broccoli
8 oz mushrooms, sliced
1/4 cup sundried tomatoes
16 oz whole wheat pasta

Directions:
1.  Melt the butter in a saucepan over medium-low heat.  Whisk in flour.  Cook for 1 minute.  Slowly whisk in the milk to prevent any lumps from forming.  Add the garlic and simmer, whisking often, for 10-15 minutes, or until nicely thickened.  Stir in Parmesan and season with salt and pepper.  Keep warm.
2.  Heat the oil in a large skillet over medium-high heat.  Add the mushrooms and tomatoes and cook for 5 minutes, or until lightly caramelized.  Cook frozen broccoli according to package directions.
3.  Meanwhile, cook the pasta according to the package instructions.
4.  Drain the pasta and add sauce and vegetables and serve.  Enjoy!

Jason and Beth's Rating: 5/10

Nutrition:
258 calories (versus 1,220 in Olive Garden's version)
10g fat (4g saturated)
15mg cholesterol
140mg sodium
31g carbohydrates
5g fiber
8g sugar
11g protein