RICOTTA ALFREDO SAUCE RECIPES

RICOTTA FETTUCCINE ALFREDO WITH BROCCOLI RECIPE | ALLRECIPES

Ricotta Fettuccine Alfredo with Broccoli Recipe | Allrecipes image

A low-fat alternative to a traditional Alfredo sauce. I add chicken, most of the time, to make it a complete meal!

Provided by AELLIS

Categories World Cuisine European Italian

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

8 ounces fettuccini pasta
2 cups fresh broccoli florets
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups skim milk
? cup part-skim ricotta cheese
½ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
2 tablespoons chopped fresh parsley

Steps:

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.
Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
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 ricotta cheese, Parmesan cheese, salt, and pepper. Cook 5 minutes or until cheese melts. Stir in steamed broccoli and cooked pasta. Sprinkle with parsley.

Nutrition Facts : Calories 366.5 calories, CarbohydrateContent 53.4 g, CholesterolContent 26.5 mg, FatContent 10.2 g, FiberContent 3.2 g, ProteinContent 17.2 g, SaturatedFatContent 5.7 g, SodiumContent 409.2 mg, SugarContent 8.8 g

RICOTTA FETTUCCINE ALFREDO WITH BROCCOLI RECIPE | MYRECIPES

Ricotta Fettuccine Alfredo with Broccoli Recipe | MyRecipes image

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.

Provided by MyRecipes

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

Number Of Ingredients 10

Ingredients

2 cups small broccoli florets
2 tablespoons butter or stick margarine
2 tablespoons all-purpose flour
2 cups fat-free milk
? cup (2 1/2 ounces) part-skim ricotta cheese
½ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
2 tablespoons minced fresh parsley

Steps:

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.

Nutrition Facts : Calories 421 calories, CarbohydrateContent 53.6 g, CholesterolContent 23 mg, FatContent 13.3 g, FiberContent 3.8 g, ProteinContent 21.5 g, SaturatedFatContent 5.3 g, SodiumContent 529 mg

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