Ricotta Fettuccine Alfredo with Broccoli
Description
This ricotta Alfredo sauce is a low-fat alternative to traditional Alfredo sauce. Most of the time, I add chicken to make it a complete meal!
Ingredients
•
8 ounces fettuccini pasta
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2 cups fresh broccoli florets
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2 tablespoons butter
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2 tablespoons all-purpose flour
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2 cups skim milk
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2/3 cup part-skim ricotta cheese
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1/2 cup grated Parmesan cheese
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1/4 teaspoon salt
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1/4 teaspoon coarsely ground black pepper
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2 tablespoons chopped fresh parsley
Directions
1
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2
Place broccoli in a steamer over 1 inch boiling water; cover. Cook until tender but still firm, 2 to 6 minutes. Drain.
3
Melt 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, stirring constantly, until thick, about 15 minutes.
4
Stir in ricotta cheese, Parmesan cheese, salt, and pepper. Cook until cheese melts, about 5 minutes. Stir in steamed broccoli and cooked pasta. Sprinkle with parsley.