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Ricotta Fettuccine Alfredo with Broccoli

Rated as 3.79 out of 5 Stars
0

"A low-fat alternative to a traditional Alfredo sauce. I add chicken, most of the time, to make it a complete meal!"
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Ingredients

35 m servings 367
Original recipe yields 4 servings

Directions

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  1. 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.
  2. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  3. Melt the 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 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. Sprinkle with parsley.

Nutrition Facts


Per Serving: 367 calories; 10.2 53.4 17.2 27 409 Full nutrition

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Reviews

Read all reviews 66
  1. 92 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

A nice twist on alfredo! I did make a few modifications though. I substituted chicken broth for the butter, lowfat evaporated milk for the regular skim, and lowfat ricotta for the part-skim. ...

Most helpful critical review

Very bland. I'd suggest keeping the starchy pasta water to thin the sauce out because straight from the recipe its way too thick and dries out once it's incorporated with the pasta. If I were to...

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A nice twist on alfredo! I did make a few modifications though. I substituted chicken broth for the butter, lowfat evaporated milk for the regular skim, and lowfat ricotta for the part-skim. ...

My husband's Italian and he loved it! Trust me, it says a lot!

This was awesome! I added shrimp, fresh chopped garlic and fresh spinach leaves. It was delicious!

I've made regular fettucine alfredo a hundred times but just recently started adding ricotta. As if it wasn't artery clogging enough, right? Anyway, the way I do it is to use full milk ricotta...

Very bland. I'd suggest keeping the starchy pasta water to thin the sauce out because straight from the recipe its way too thick and dries out once it's incorporated with the pasta. If I were to...

really good and quick recipe. since i didn't have any cream in the house, i was so happy to find this recipe, and i had all the ingredients in my fridge. Instead of broccoli, i blanched some swe...

Family loved it. Has the alfredo taste, but it a bit lighter, due to the ricotta. Excellent!

I tried this tonight and it was fantastic! I hae a quick feetucine recipe that I make a lot, but since I'm on a diet, I wanted something lower in fat and calories--this did the trick! I added ...

For the most part, it was pretty simple. I found that I only needed about 5-7 minutes for the milk/butter/flour to thicken, not 15 minutes. I also took someone else's advice and threw the broc...