Ricotta Fettuccine Alfredo with Broccoli

This ricotta Alfredo sauce is a low-fat alternative to traditional Alfredo sauce. Most of the time, I add chicken 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 boiling water; cover. Cook until tender but still firm, 2 to 6 minutes. Drain.

Step 3

Melt 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, stirring constantly, until thick, about 15 minutes.

Step 4

Stir in ricotta cheese, Parmesan cheese, salt, and pepper. Cook until cheese melts, about 5 minutes. Stir in steamed broccoli and cooked pasta. Sprinkle with parsley.