Ricotta Fettuccine Alfredo with Broccoli Recipe - Allrecipes.com
Ricotta Fettuccine Alfredo with Broccoli Recipe
  • READY IN 35 mins

Ricotta Fettuccine Alfredo with Broccoli

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  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.
  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.
  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 04, 2005

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.

 
Most Helpful Critical Review
Jun 16, 2010

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.

 

80 Ratings

Dec 30, 2003

My husband's Italian and he loved it! Trust me, it says a lot!

 
Feb 24, 2007

This was awesome! I added shrimp, fresh chopped garlic and fresh spinach leaves. It was delicious!

 
Nov 23, 2009

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.

 
Jul 07, 2007

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.

 
Dec 07, 2006

Family loved it. Has the alfredo taste, but it a bit lighter, due to the ricotta. Excellent!

 
Jan 25, 2011

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!

 

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Nutrition

  • Calories
  • 423 kcal
  • 21%
  • Carbohydrates
  • 55.5 g
  • 18%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 460 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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