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
- ounces fettuccini pasta: 8 piece
- broccoli florets: 2 cups (fresh)
- butter: 2 Tbsp
- all-purpose flour: 2 Tbsp
- skim milk: 2 cups
- part-skim ricotta cheese: 0.66667 cup
- Parmesan cheese: 0.5 cup (grated)
- salt: 0.25 tsp
- coarsely ground black pepper: 0.25 tsp
- fresh parsley: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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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.
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Place broccoli in a steamer over 1 inch boiling water; cover. Cook until tender but still firm, 2 to 6 minutes. Drain.
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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.
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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.
