4 c. broccoli florets
1/2 lb. fettuccine
1 c. low fat Ricotta cheese
1/3 c. Parmesan cheese, grated
1 lb. cooked shrimp
1/2 c. low fat milk
1/2 tsp. garlic salt
2 tbsp. fresh chopped basil OR
1 tsp. dried Italian seasoning

Bring large pot of water to boil. Cook broccoli until crisp tender. Remove with slotted spoon and place in serving bowl.

Add fettuccine to same boiling water. Cook until tender. Drain and add to broccoli. Mix in shrimp.

Combine remaining ingredients and cook in same pot until smooth and heated. Pour sauce over pasta mixture and toss.