Ricotta Fettuccine Alfredo with Broccoli
Ingredients
- 8 ounces fettuccini pasta
- 2 cups fresh broccoli florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups skim milk
- ⅔ cup part-skim ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon coarsely ground black pepper
- 2 tablespoons chopped fresh parsley
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Instructions
- 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 boiling water; cover. Cook until tender but still firm, 2 to 6 minutes. Drain.
- 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.
- 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.
Source
Original recipe: View Original
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