|Part skim ricotta cheese||1⁄2 Cup (8 tbs)|
|Cooked chopped broccoli||1 Cup (16 tbs)|
|Skim milk||1⁄4 Cup (4 tbs)|
|Cooked fettuccine||2 Cup (32 tbs)|
|Grated parmesan cheese||1 Ounce|
|White pepper||1 Dash|
|Prosciutto||3 Ounce, thinly sliced and diced (Italian-Style Ham)|
|Garlic||1 Clove (5 gm), minced|
|Chopped fresh parsley||2 Tablespoon|
In blender container combine ricotta cheese and milk and process until smooth; set aside.
In 9-inch skillet heat margarine until bubbly and hot; add prosciutto and garlic and saute until garlic is golden, about 1 minute.
Add broccoli and cheese mixture and cook over medium heat until sauce begins to bubble.
Reduce heat and add remaining ingredients except parsley; cook, stirring and tossing gently, until fettucine is thoroughly coated with sauce.
Serve sprinkled with parsley.