Ricotta Fettuccine Alfredo with Broccoli recipe

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Ingredients

8 ounces fettuccini pasta
2 cups fresh broccoli florets
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups skim milk
⅔ cup part-skim ricotta cheese
½ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
2 tablespoons chopped fresh parsley

Nutrition Info

366.5 calories
carbohydrate: 53.4 g
cholesterol: 26.5 mg
fat: 10.2 g
fiber: 3.2 g
protein: 17.2 g
saturatedFat: 5.7 g
servingSize: -
sodium: 409.2 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.

  2. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.

  3. Melt the butter in a saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly. Gradually add milk, stirring with a whisk until blended. Cook 15 minutes or until thick, stirring constantly. Stir in ricotta cheese, Parmesan cheese, salt, and pepper. Cook 5 minutes or until cheese melts. Stir in steamed broccoli and cooked pasta. Sprinkle with parsley.

Recipe Yield

4 servings

Recipe Note

A low-fat alternative to a traditional Alfredo sauce. I add chicken, most of the time, to make it a complete meal!

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