Ricotta Fettuccine Alfredo with Broccoli

Ricotta Fettuccine Alfredo with Broccoli

60
AELLIS 0

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

Ingredients

35 m {{adjustedServings}} servings 423 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 460 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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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.
  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.
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Reviews

60
  1. 85 Ratings

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A nice twist on alfredo! I did make a few modifications though. I substituted chicken broth for the butter, lowfat evaporated milk for the regular skim, and lowfat ricotta for the part-skim. ...

My husband's Italian and he loved it! Trust me, it says a lot!

This was awesome! I added shrimp, fresh chopped garlic and fresh spinach leaves. It was delicious!