Ricotta Fettuccine Alfredo with Broccoli

Name: Ricotta Fettuccine Alfredo with Broccoli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters broccoli florets; 946 milliliters hot cooked fettuccine (about 8 ounces uncooked pasta); 473 milliliters fat-free milk; 2 Tbsps all-purpose flour; 2 Tbsps minced fresh parsley; 0 teaspoons coarsely ground black pepper; 118 milliliters grated Parmesan cheese; 71 grams 2/3 cup part-skim ricotta cheese; 0 teaspoons salt; 2 Tbsps butter or stick margarine

Ricotta Fettuccine Alfredo with Broccoli might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 17g of protein, 13g of fat, and a total of 341 calories. A mixture of part-skim ricotta cheese, coarsely ground pepper, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It is a very reasonably priced recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Steam broccoli, covered, 3 minutes or until crisp-tender.

Ingredients you will need

Broccoli

Melt the butter in a saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

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 cheeses, salt, and pepper, and cook 5 minutes or until cheese melts. Stir in broccoli and pasta.

Ingredients you will need

Broccoli

Cheese

Pepper

All Purpose Flour

Pasta

Milk

Salt

Equipment you will use

Whisk

Sprinkle with parsley.

Ingredients you will need

Parsley

Equipment

Sauce Pan

Whisk

Ingredients

Servings:

473milliliters

broccoli florets 946milliliters

hot cooked fettuccine (about 8 ounces uncooked pasta)473milliliters

fat-free milk 2Tbsps

all-purpose flour 2Tbsps

minced fresh parsley 0teaspoons

coarsely ground black pepper 118milliliters

grated Parmesan cheese 71grams

2/3 cup part-skim ricotta cheese 0teaspoons

salt 2Tbsps

butter or stick margarine

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castellani Chianti Annata. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 14 dollars per bottle.