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Ricotta Fettuccine Alfredo with Broccoli

Ricotta Fettuccine Alfredo with Broccoli

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
AELLIS

AELLIS

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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

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.
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Reviews

THERESA_M
66

THERESA_M

4/4/2005

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. I also added a hefty shake of white pepper. The consistency was smooth and perfect! Also, no need to steam the broccoli separately - just throw it in the pasta pot during the last 2-3 minutes of boiling.

KIMBERLY
23

KIMBERLY

12/30/2003

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

Lynne B.
17

Lynne B.

2/24/2007

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

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