Ricotta Fettuccine Alfredo with Broccoli

Ricotta Fettuccine Alfredo with Broccoli

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"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

35 m servings 423 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

60
  1. 86 Ratings

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Most helpful positive review

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. ...

Most helpful critical review

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...

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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. ...

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

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

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...

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...

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 swe...

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

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 broc...

good flavor and real quick to make

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