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Ricotta Fettuccine Alfredo with Broccoli
For the most part, it was pretty simple. I found that I only needed about 5-7 minutes for the milk/butter/flour to thicken, not 15 minutes. I also took someone else's advice and threw the broccoli in the boiling water towards the end of the pasta cook time; it worked out well and less dishes to clean! It was definitely not as rich as a restaurant-style alfredo, but I'm guessing that's because of the ricotta, which hopefully made it a bit healthier though. It still had a great flavor!
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Reviewed On:
Jan. 26, 2012
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