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Ricotta Fettuccine Alfredo with Broccoli

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.

Cooking Light MARCH 1999

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

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.

Nutritional Information

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
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Ricotta Fettuccine Alfredo with Broccoli recipe

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