Ricotta Fettuccine Alfredo with Broccoli51 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“A low-fat alternative to a traditional Alfredo sauce. I add chicken, most of the time, to make it a complete meal!” - by AELLIS
Original recipe yields 4 servings
- 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.
- 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.
- 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.
Amount Per Serving (4 total)
- 423 cal
- 13.5 g
- 55.5 g
Based on a 2,000 calorie diet
Reviews (51)Rate This Recipe
"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..." See more 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."
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