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Ricotta Fettuccine Alfredo with Broccoli

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Pasta: Ricotta Fettuccine Alfredo with Broccoli
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INGREDIENTS
Servings: 4
fettuccini pasta
fresh broccoli florets
butter
all-purpose flour
skim milk
part-skim ricotta cheese
grated Parmesan cheese
salt
coarsely ground black pepper
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 of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  3. 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.
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