Italian Recipe − Ricotta Fettuccine Alfredo with Broccoli

A low-fat alternative to a traditional Alfredo sauce. I add chicken, most of the time, 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
• ⅓ cup part-skim ricotta cheese
• ½ cup grated Parmesan cheese
• ¼ teaspoon salt
• ¼ teaspoon coarsely ground black pepper
• 2 tablespoons chopped fresh parsley

Cooking 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.

Nutrition Facts

• calories366.5
• carbohydrateContent53.4 g
• cholesterolContent26.5 mg
• fatContent10.2 g
• fiberContent3.2 g
• proteinContent17.2 g
• saturatedFatContent5.7 g
• sodiumContent409.2 mg
• sugarContent8.8 g