This is a low-fat alternative to traditional Alfredo sauce. We like it more than the original version. A local restaurant provided the inspiration for adding the broccoli.
2 cups small broccoli florets
2 tablespoons butter or stick margarine
2 tablespoons all-purpose flour
2 cups fat-free milk
2/3 cup (2 1/2 ounces) part-skim ricotta cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
2 tablespoons minced fresh parsley
How to Make It
Steam broccoli, covered, 3 minutes or until crisp-tender.
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 cheeses, salt, and pepper, and cook 5 minutes or until cheese melts. Stir in broccoli and pasta. Sprinkle with parsley.
I hate giving bad reviews, but this was a tough one. I think it really deserves 2 stars because it has potential, but is definitely not a solid recipe as written. My biggest issue is that it got so thick and pasty that it was almost inedible. Difficult to eat at best. I followed the advice of other reviewers and added garlic and oregano, which made the flavor ok (I still had to salt & pepper my plate, which I don't usually do). Maybe it was too thick because I used 1% milk? I might try it again if I get an alfredo craving, but I would add less flour, not cook to thicken for as long as called for, and I guess try fat free milk. I like the reviewer's idea of using reserved cooking liquid to thin, maybe I'd try that too.
I was eager to try this ricotta-based version of an Alfredo sauce, but I took to heart what other reviewers said about the flavor being bland. In my opinion, the missing ingredient (obvious to me because I use it in almost everything) was garlic. I would suggest adding 1 tablespoon minced garlic to the melted butter and sauteing it till softened prior to adding the flour and milk. I also added about 1 teaspoon (but will increase the amount next time) of dried oregano along with the salt, pepper, and cheeses. What a world of difference! "Bland" hardly described the end result. I can't wait to make this again with even more oregano and maybe some additional Italian herbs.
This was a GREAT happy medium between the full fat, unhealthy regular version and the sad, reduced everything version. We used 1% milk since that's what we had on hand. We also used 1/2 of a 13 oz pack of spaghetti since we couldn't find whole grain in any other shape. The sauce does thicken up quickly, so stir your noodles in as soon as the sauce is cooked. Next time I'll try a smaller shape like penne because stirring the nest of noodles into the sauce and broccoli was a little difficult. All in all, a very tasty recipe. It will definitely be added to our regular rotation.
This was excellent. I took the advice of other reviewers and used locatelli cheese instead of parmesan and added extra salt. The locatelli made it very tasty. I also added some slices of chicken from a left over chicken breast...delish!
This recipe was ok, but a bit bland. I also wasn't crazy about the texture, as the ricotta doesn't smooth out as much as I would like. All told, it's not bad and my husband scarfed it down with no issues. Next time, I would save some pasta cooking water to make it a bit creamier and use very good quality parmesan or romano to give it fuller flavor. It is easy to make for a weeknight dinner.
I liked the basic concept of this recipe--replace higher fat cheese with ricotta--but the taste was really bland. I added a little extra parmesan, salt, cayenne, and nutmeg to pump up the flavor, but to no avail. I even added roast chicken, which my family picked through and found, leaving the rest of the dish. My husband said it was like eating paste, and I have to agree. Maybe there's another combination of cheeses that would work better, but ricotta isn't the secret weapon.