Reviewed: Nov. 8, 2009

What an easy, quick and easily adjusted recipe! Changes I made based on tastes and what we had on hand: 1. Used Egg Noodles 2. Sauteed onions first, then made the roux 3. Increased Kosher salt & fresh cracked pepper tremendously (I think this is key to eliminating the blandness of ricotta) 4. Added 2 cloves finely chopped garlic after the sauce came together 5. Followed the suggestion of throwing broccoli in with the pasta water during the last two minutes, plus added whole grape tomatoes in the water as well It's important to do the sauce relatively slowly or it's not going to come out right. Also, don't be stingy with the salt and fresh cracked pepper. This was absolutely delicious, and my husband (who admits he doesn't like "white sauce" or ricotta for that matter) actually enjoyed it very much. My picky kids both liked it too.

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MangyCat

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Reviewed: Oct. 2, 2009

This was very tasty. The only thing I added was extra parmesan cheese. It tasted even better the second day! My husband loved it and my 18 month old son asked for seconds!

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Shari Woodhouse

Cooking Level: Intermediate

Home Town: Bradford, Pennsylvania, USA

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Reviewed: Sep. 17, 2009

I just made this for dinner and it was really good! It is rich and easy to make. My husband is an alfredo fiend and he wanted to rate this 5.5 stars. I am glad to find a healthier alternative to the heavy cream version. I did add a lot of garlic for extra flavor.

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Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

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Reviewed: Aug. 5, 2009

I found this recipe when we wanted to make alfredo but did not have cream or whole milk in the house. In fact, we used powdered milk. We used LOTS of garlic (we're big fans of garlic) & used peppers & a little onion and scallops and shrimp but definitely used the sauce recipe. This is definitely a repeat item in our house!

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KASEYJONESS

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Reviewed: Jul. 23, 2009

Very yummy, but I made a few changes. I added 3 chicken breasts that I seasoned with olive oil, basil, salt and pepper and baked for about an hour, turning once. I just chopped them up and added them to the pasta along with the sauce. I also used frozen broccoli, and 2% milk. I just added the broccoli to the pasta water as it was boiling, for the last few minutes. I also added about a teaspoon of chicken bouillon to the sauce which really helped the flavour, but if you do this, season it to taste when you add the salt. My husband took it to work the next day and said it was very good reheated as well.

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Piccina

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Reviewed: Jun. 12, 2009

I used whole wheat linguine, fat free half & half and fat free parm in this recipe-the 1/2 and 1/2 instead of the milk made it very creamy. I sauteed garlic,fresh basil, mushrooms and scallions as well because of some of the comments about blandness. used the chicken and broccoli as well- It was excellent-will definitely make again. I didnt even miss the fat!!

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foxtell8

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Reviewed: May 15, 2009

Didn't change a thing and it was deicious, loved it

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kwarner0729

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Reviewed: Apr. 18, 2009

I didn't mind this. I didn't have broccoli so I used frozen spinach. I also put in musrooms and chicken. I cooked the pasta...while that was cooking I made the sauce...I steamed the spinach and then fried up the mushrooms and chicken. When the mushrooms and chicken were done and put the sauce back in to heat it up some more then I poured it over the pasta. It wasn't fat free as I used whole milk and full cream butter...but it turned out really nice. Oh and I added powdered garlic to the sauce as well as parsley and salt and pepper.

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MAGGIE35

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Mar. 31, 2009

Not bad and between he ease of making it and the fact that it could easily be a one pan meal I can't give this recipe less than 3 stars. I followed the recipe to a T and flavor-wise it will require some tweaks for our preferences. That being said; I think it's a good base and I expected the ricotta to give it the texture it did. It looked positively rich in the pan!

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MightyMeg

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Tenino, Washington, USA

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Reviewed: Jan. 7, 2009

I loved this recipe. It was the right amount of creamyness with almost half the fat that you would find in an ordinary alfredo recipe. ALthough I agree with the person that adding garlic and crushed red pepper would be an excellent addition to the recipe. THe recipe was light but it must be served immediately.

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Reena

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Reviewed: Nov. 9, 2008

It was okay to me. Bf liked it, although he said there was too much of a flour taste. I'd be willing to say that I might not have cooked the flour long enough, so it could be my fault. I didn't think it was that flavorful--I thought it might need some garlic or onion powder. Thanks for the recipe--used up some of my ricotta!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Aug. 3, 2008

This was very tasty and very easy to make. I added 1 TBSP minced garlic to the butter, 1 tsp hot red pepper flakes as others recommended and a splash of lemon juice. I also added a can of Lump Crab Meat to the sauce when I added the broccoli. VERY GOOD EASY MEAL!!!

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: May 6, 2008

This dish is very, very bland. It could be good if you add a lot of more flavors like garlic, more parmesan and maybe some fresh basil. I will try again with these changes, I like the fact that is so light.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2008

I really liked this recipe. I didn't use the broccoli, I used cottage cheese instead of ricotta, and I added a bit of basil. The only thing I would do different is add a bit less pepper.

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Sven

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2008

i am a brother of to siblings and they loved it. it was simply but i suggest that you put more broccoli and less parmasain cheese. other than that i loved it.

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Ibanez lover

Cooking Level: Intermediate

Living In: Glendora, California, USA

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Reviewed: Nov. 4, 2007

Very yummy! My husband gobbled it right down. I will definitely make this again.

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cloesmom

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

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Reviewed: Jul. 7, 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.

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luv2cook

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Feb. 24, 2007

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

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Lynne B.

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Reviewed: Dec. 7, 2006

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

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DCWROSE

Cooking Level: Expert

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Reviewed: Oct. 15, 2006

This turned out great. I did not think the texture was strange like some of the other reviewers. However it does need a little bit more flavor like more parm. cheese or garlic. Otherwise it was simple to make and I will probably make it again.

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Kristen

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cary, North Carolina, USA

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Ricotta Fettuccine Alfredo with Broccoli

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