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Ricotta Fettuccine Alfredo with Broccoli

3

35 min

Ricotta Fettuccine Alfredo with Broccoli

Ricotta Fettuccine Alfredo with Broccoli Photo 1

Time

35 min

Serving

4 persons

Calories

367

Rating

3.00★ (96)

Cuisine

Italian
Author: Victoria Buriak
This ricotta Alfredo sauce is a low-fat alternative to traditional Alfredo sauce. Most of the time, I add chicken to make it a complete meal!

Ingredients

  • ounces fettuccini pasta: 8 piece
  • broccoli florets: 2 cups (fresh)
  • butter: 2 Tbsp
  • all-purpose flour: 2 Tbsp
  • skim milk: 2 cups
  • part-skim ricotta cheese: 0.66667 cup
  • Parmesan cheese: 0.5 cup (grated)
  • salt: 0.25 tsp
  • coarsely ground black pepper: 0.25 tsp
  • fresh parsley: 2 Tbsp (chopped)

Metric Conversion

Stages of cooking

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  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.
    Ricotta Fettuccine Alfredo with Broccoli Photo 2
  2. Place broccoli in a steamer over 1 inch boiling water; cover. Cook until tender but still firm, 2 to 6 minutes. Drain.
    Ricotta Fettuccine Alfredo with Broccoli Photo 3
  3. Melt 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, stirring constantly, until thick, about 15 minutes.
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  4. Stir in ricotta cheese, Parmesan cheese, salt, and pepper. Cook until cheese melts, about 5 minutes. Stir in steamed broccoli and cooked pasta. Sprinkle with parsley.
    Ricotta Fettuccine Alfredo with Broccoli Photo 5

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