Recipe by AELLIS
"A low-fat alternative to a traditional Alfredo sauce. I add chicken, most of the time, to make it a complete meal!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh broccoli florets
part-skim ricotta cheese
grated Parmesan cheese
coarsely ground black pepper
chopped fresh parsley
A nice twist on alfredo! I did make a few modifications though. I substituted chicken broth for the butter, lowfat evaporated milk for the regular skim, and lowfat ricotta for the part-skim. I also added a hefty shake of white pepper. The consistency was smooth and perfect! Also, no need to steam the broccoli separately - just throw it in the pasta pot during the last 2-3 minutes of boiling.
Very bland. I'd suggest keeping the starchy pasta water to thin the sauce out because straight from the recipe its way too thick and dries out once it's incorporated with the pasta. If I were to make this again I might melt in a sharper cheese to punch up the flavor. This needs more salt and seasonings.
My husband's Italian and he loved it! Trust me, it says a lot!
This was awesome! I added shrimp, fresh chopped garlic and fresh spinach leaves. It was delicious!
I've made regular fettucine alfredo a hundred times but just recently started adding ricotta. As if it wasn't artery clogging enough, right? Anyway, the way I do it is to use full milk ricotta and whole milk instead of skim. Of course this is super rich but it's not a meal for every day either. I'm not crazy for the taste of parm, so I don't use that much...I basically throw a small handful in at the end and mix it in. Also, make sure that the broccoli is fresh and not frozen. Remember to use salt and pepper to your own liking and not necessarily what the recipe calls for. Everyone has different tastes. I'm sure the right amount of salt will make a big difference in whether this dish is bland or not.
really good and quick recipe. since i didn't have any cream in the house, i was so happy to find this recipe, and i had all the ingredients in my fridge. Instead of broccoli, i blanched some sweet snap peas and added those, along with some baked chicken. I would recommend serving this dish immediately after adding the noodles to the sauce, or else it gets too thick and the noodles stick together.
Family loved it. Has the alfredo taste, but it a bit lighter, due to the ricotta. Excellent!
This was delicious! Almost a perfect substitute for the real fettuccini alfredo! I didn't make any changes to the recipe but if I were to do it again I may add just a tad more milk (or less ricotta/parmesean) since the sauce was quite thick...almost pasty. The taste was excellent and both me and my healthy food hating husband loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Ricotta Fettuccine Alfredo with Broccoli
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 121
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Adding shrimp to this fettuccine makes it an elegant entree.
See a lighter but still delicious version of chicken fettuccine Alfredo.
See how to make a rich and delicious fettuccine Alfredo.