Ricotta Fettuccine Alfredo with Broccoli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a low-fat alternative to traditional Alfredo sauce. We like it more than the original version. A local restaurant provided the inspiration for adding the broccoli. Ingredients:
2 cups small broccoli florets |
2 tablespoons butter or stick margarine |
2 tablespoons all-purpose flour |
2 cups fat-free milk |
2/3 cup (2 1/2 ounces) part-skim ricotta cheese |
1/2 cup grated parmesan cheese |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground black pepper |
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta) |
2 tablespoons minced fresh parsley |
Directions:
1. Steam broccoli, covered, 3 minutes or until crisp-tender.
2. 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 cheeses, salt, and pepper, and cook 5 minutes or until cheese melts. Stir in broccoli and pasta. Sprinkle with parsley.
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