Thursday, August 25, 2016

Ricotta Fettuccine Alfredo With Broccoli


  • Servings: 4
  • 8 ounces fettuccini pasta
  • 2 cups fresh broccoli florets
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups skim milk
  • 2/3 cup part-skim ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 2 tablespoons chopped fresh parsley


    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • 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.

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