Ricotta Fettuccine Alfredo with Broccoli

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

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 367 Calories

Ingredients

• ¼ teaspoon salt
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 cups skim milk
• 2 cups fresh broccoli florets
• ¼ teaspoon coarsely ground black pepper
• 8 ounces fettuccini pasta
• ⅔ cup part-skim ricotta cheese

Recipe Instructions

Step 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.

Step 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.

Step 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.