Ricotta Fettuccine Alfredo with Broccoli

Name: Ricotta Fettuccine Alfredo with Broccoli
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters fresh broccoli florets; 2 Tbsps butter; 2 Tbsps all-purpose flour; 2 Tbsps chopped fresh parsley; 0 teaspoons coarsely ground black pepper; 118 milliliters grated Parmesan cheese; 158 milliliters part-skim ricotta cheese; 227 grams fettuccini pasta; 0 teaspoons salt; 473 milliliters skim milk

You can never have too many Mediterranean recipes, so give Ricotta Fettuccine Alfredo with Broccoli a try. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 438 calories, 22g of protein, and 13g of fat. This recipe serves 4. From preparation to the plate, this recipe takes approximately 35 minutes. Head to the store and pick up part-skim ricotta cheese, butter, salt, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Bring a large pot of lightly salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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Pasta

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

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Broccoli

Water

Drain.

Melt the butter in a saucepan over medium heat.

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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 ricotta cheese, Parmesan cheese, salt, and pepper. Cook 5 minutes or until cheese melts. Stir in steamed broccoli and cooked pasta.

Ingredients you will need

Parmesan