Ricotta Fettuccine Alfredo with Broccoli

recipe
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.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

March 1999
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