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.
Ricotta Fettuccine Alfredo with Broccoli
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)
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Amount per serving
- Calories: 421
- Calories from fat: 28%
- Fat: 13.3g
- Saturated fat: 5.3g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 2.4g
- Protein: 21.5g
- Carbohydrate: 53.6g
- Fiber: 3.8g
- Cholesterol: 23mg
- Iron: 3mg
- Sodium: 529mg
- Calcium: 437mg
- 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
- 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.
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