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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FF5

	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 Home Town: Florianopolis, Santa Catarina, Brazil Living In: Boynton Beach, Florida, USA
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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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Erin Hatch

	Cooking Level: Intermediate
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Reviewed: Jan. 13, 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


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Reviewed: Oct. 15, 2006

This was really bland. I even added some crushed fresh garlic and it still didn't taste good. It smelled wonderful, but it didn't taste at all like it smelled. I may try playing with it sand seeing if I can make it less bland. Maybe using cornstarch inseat of the roux and using more garlic and such.

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RUCIFEY

	Cooking Level: Intermediate Living In: Fresno, California, USA
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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: Greenville, North Carolina, USA
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Reviewed: Sep. 27, 2006

I made this with chicken instead of broccoli. It was ok, but not wonderful. We didn't really like the ricotta flavor with the noodles. I need to keep the ricotta mixtures with stuffed shells and lasagna!

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Randi

	Cooking Level: Expert Home Town: Sherwood, Arkansas, USA Living In: Amarillo, Texas, USA
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Reviewed: Sep. 12, 2006

It was creamy and had good texture, but it was lacking in the spice department. I thought it should have more flavor.

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Linnea Quam

	Cooking Level: Expert Home Town: Prosser, Washington, USA Living In: Minneapolis, Minnesota, USA
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Reviewed: May 10, 2005

I made this 2 hours ahead of meal time and put it into a covered corning dish. I heated it in the oven. The consistency was like a casserole - but way too many noodles for the 6 servings. Bland, bland, bland. Had to add salt and still did not like it.

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BREADLADY3


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Reviewed: Apr. 4, 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.

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THERESA_M


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Reviewed: Mar. 24, 2005

This was quite good, but needed a little additional seasoning to be really great. Since my frozen broccoli "florets" were more like saplings, I served this on a bed of fettucine topped with a cooked chicken breast, then the broccoli on top of the chicken, topped with the sauce! It looked very pretty :)

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COOKINCHICK19


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Reviewed: Feb. 12, 2005

I'm not sure the difference between two stars and three, but this recipe was pretty blah. The ricotta and flour DO give it a wierd consistency. I don't think the reviewer who "curdled" it actually did curdle it, that's just the way it turns out. Not a bad flavor, but I'm pretty sure I won't make it again.

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MARMARL

	Cooking Level: Intermediate Living In: Nevada City, California, USA
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