Reviewed: Mar. 11, 2012

Like other reviews, I tasted it as after adding the ingredients and found it to be bland. I added what I add on hand...garlic powder, paprika (which I like in creamed pasta and potato dishes) plus mozzarella cheese...cheddar or colby would have been better because it was stringy. I usually make my alfredo style sauce without a recipe, but I wanted to try this one because of the ricotta cheese. It really needs a lot more to flavor it.

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Reviewer:

tocat83

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Jan. 26, 2012

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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Reviewer:

LindsayParslow

Cooking Level: Beginning

Home Town: Rochester, New York, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Apr. 12, 2011

good flavor and real quick to make

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Reviewer:

dhedeen1

Reviewed: Mar. 11, 2011

We loved this recipe. I was just looking for a recipe to use up some ricotta cheese. I didn't change a thing - it came out perfectly; even my 2 yr old loved it. This is now going in the dinner rotation!

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Reviewer:

jmbubble

Cooking Level: Intermediate

Home Town: Tamaqua, Pennsylvania, USA

Living In: Wilmington, Delaware, USA

Reviewed: Feb. 1, 2011

I think it was very good. My children even ate it so that means it was really good. I added Chicken to mine and spinach. Loved it!

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Reviewer:

Stephanie

Reviewed: Jan. 24, 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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Reviewer:

EmmyLou

Reviewed: Nov. 18, 2010

It's okay, nothing like good alfredo sauce because of the ricotta. Since i had some ricotta that I needed to get rid of I thought I'd try it. I also added shrimp which was a great addition. I think the recipe should include more salt. Good meal to make if you have the ingredients on hand.

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Reviewer:

thefarmersdaughter

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

Reviewed: Sep. 23, 2010

This was delicious...so delicious my 7 year old was asking to eat it for breakfast the next morning. My husband is vegetarian, he loved it as well. I added garlic and mushrooms, otherwise the recipe was the same. This is one I will continue to make for sure!

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Reviewer:

Karlea

Reviewed: Jul. 28, 2010

Didn't have broccoli so used fresh grated zucchini and grean beans from the garden. I also added some Morningstar Farms Chik'n Meal Starters. Didn't stray from the recipe for the sauce. Very good! The trick really is to keep stirring at all times.

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Reviewer:

hollyelm

Cooking Level: Intermediate

Reviewed: Jun. 15, 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.

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