Ricotta Fettuccine Alfredo with Broccoli |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A low-fat alternative to a traditional Alfredo sauce. I add chicken, most of the time, to make it a complete meal! Ingredients:
8 ounces fettuccini pasta |
2 cups fresh broccoli florets |
2 tablespoons butter |
2 tablespoons all-purpose flour |
2 cups skim milk |
2/3 cup part-skim ricotta cheese |
1/2 cup grated parmesan cheese |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground black pepper |
2 tablespoons chopped fresh parsley |
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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