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
- 2 cups fresh broccoli florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups skim milk
- 0.67 cups part-skim ricotta cheese
- 0.5 cups grated Parmesan cheese
- 0.25 teaspoons salt
- 0.25 teaspoons coarsely ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
-
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.
Nutrition Facts
Per serving
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