Reviewed: Apr. 15, 2013

It was definitely quick and easy, but the taste was very bland. I added some fresh diced garlic, a splash of sherry, more fresh ground black pepper and a squeeze of lemon. That seemed to give it a bit more pizazz, however it did have a somewhat grainy texture even before I added anything. Maybe this is because I used the part skim ricotta?

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Reviewer:

NancyW

Cooking Level: Intermediate

Home Town: Fairport, New York, USA

Living In: Macedon, New York, USA

Reviewed: Feb. 3, 2013

Needed twice the flour stated. Would have been much better with heavy cream, no ricotta and twice the parmesan. Won't use this again.

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Reviewer:

kanela

Reviewed: Oct. 20, 2012

Very Nice. I added baked salmon.

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Laura

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Leduc, Alberta, Canada

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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