Ricotta Fettuccine Alfredo with Broccoli recipe
All Recipes World Cuisine Recipes European Italian
Ingredients
- 8 ounces fettuccini pasta 2 cups fresh broccoli florets 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups skim milk ⅔ cup part-skim ricotta cheese ½ cup grated Parmesan cheese ¼ teaspoon salt ¼ teaspoon coarsely ground black pepper 2 tablespoons chopped fresh parsley
Nutrition Info
- 366.5 caloriescarbohydrate: 53.4 gcholesterol: 26.5 mgfat: 10.2 gfiber: 3.2 gprotein: 17.2 gsaturatedFat: 5.7 gservingSize: -sodium: 409.2 mgsugar: 8.8 gtransFat: : -unsaturatedFat: : -
Directions Ricotta Fettuccine Alfredo with Broccoli
Directions
-
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.