Broccoli Ricotta Fettuccine Alfredo

Name: Broccoli Ricotta Fettuccine Alfredo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp All-Purpose Flour; 0.25 tsp Black Pepper; 2 cups Broccoli Florets; 2 tbsp Butter; 8 oz Fettuccine Pasta; 2 tbsp Fresh Parsley; 0.5 cup Grated Parmesan Cheese; 0.25 tsp Salt; 2 cups Skim Milk; 0.67 cup Skim Ricotta Cheese

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 Sugar-Free Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Broccoli Ricotta Fettuccine Alfredo delivers a lusciously creamy sauce that’s lighter on the palate, thanks to skim milk and part-skim ricotta blended into a smooth, cheesy roux. Tender broccoli florets add freshness and texture, while Parmesan and black pepper bring a comforting, restaurant-style finish. Serve it for a cozy weeknight dinner or an elegant yet relaxed pasta night.

Prep15 mins
Cook20 mins
Serves4
DifficultyEasy

1

Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8 to 10 minutes, or until slightly firm; drain.
2

Place the broccoli in a steamer over 1 inch of boiling water; cover. Cook until tender but still firm, 2 to 6 minutes; drain.
3

Melt the butter in a saucepan over medium heat. Add the flour and cook for 1 minute, stirring constantly. Gradually add the milk, whisking until blended. Cook, stirring constantly, until thick, about 15 minutes.
4

Stir in the ricotta cheese, Parmesan cheese, salt, and pepper. Cook until the cheese melts, about 5 minutes. Stir in the steamed broccoli and cooked pasta. Sprinkle with parsley.