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Ricotta Fettuccine Alfredo with Broccoli

Yield 4 servings (serving size: 1 1/2 cups)
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.

Ingredients

  • 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

Nutrition Information

  • calories 421
  • caloriesfromfat 28 %
  • fat 13.3 g
  • satfat 5.3 g
  • monofat 4.5 g
  • polyfat 2.4 g
  • protein 21.5 g
  • carbohydrate 53.6 g
  • fiber 3.8 g
  • cholesterol 23 mg
  • iron 3 mg
  • sodium 529 mg
  • calcium 437 mg

How to Make It

  1. Steam broccoli, covered, 3 minutes or until crisp-tender.

  2. 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.