How to Make Ricotta Fettuccine Alfredo with Broccoli - A Step-by-Step Guide

When it comes to classic pasta dishes, Fettuccine Alfredo is undoubtedly one of the favorites. It's a creamy and indulgent dish that never fails to satisfy. But why not take it up a notch and add some extra flavor and nutrition? That's where this Ricotta Fettuccine Alfredo with Broccoli recipe comes in! This dish takes the traditional Alfredo sauce and gives it a delicious twist by incorporating creamy ricotta cheese and adding some broccoli for a pop of color and added nutrients.

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 4

  • 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 boiling water; cover. Cook until tender but still firm, 2 to 6 minutes. Drain.
  • 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.
  • 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.
  • Nutrition

    367 cal.

    • Total Fat: 10g
    • Saturated Fat: 6g
    • Cholesterol: 27mg
    • Sodium: 409mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 3g
    • Total Sugars: 9g
    • Protein: 17g
    • Vitamin C: 42mg
    • Calcium: 302mg
    • Iron: 2mg
    • Potassium: 465mg