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Ricotta Fettuccine Alfredo with Broccoli
Ricotta Fettuccine Alfredo with Broccoli
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulgent ricotta Alfredo with added protein from chicken for a satisfying, guilt-free meal.
Ingredients:
  • 8 ounces fettuccini pasta
  • 2 cups fresh broccoli florets
  • 2 cups skim milk
  • 0.66666698455811 cup part-skim ricotta cheese
  • 0.5 cup grated Parmesan cheese
  • 0.25 teaspoon salt
  • 0.25 teaspoon coarsely ground black pepper
  • 2 tablespoons chopped fresh parsley
Instructions:
  • 1. Boil a large pot of lightly salted water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain the pasta.
  • Steam the broccoli in a covered steamer basket over 1 inch of boiling water until tender yet slightly crisp, for 2 to 6 minutes. Then, drain the broccoli.
  • In a saucepan over medium heat, melt butter. Add flour and cook for 1 minute, stirring constantly. Gradually whisk in milk until blended. Keep stirring until thickened, about 15 minutes.
  • Combine ricotta cheese, Parmesan cheese, salt, and pepper until cheeses melt, approximately 5 minutes. Gently mix in steamed broccoli and cooked pasta. Finish with a sprinkle of parsley.

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