Ricotta Fettuccine Alfredo with Broccoli


This ricotta Alfredo sauce is a low-fat alternative to traditional Alfredo sauce. Most of the time, I add chicken to make it a complete meal!

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins


  • 8 ounces fettuccini pasta

  • 2 cups fresh broccoli florets

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 2 cups skim milk

  • cup part-skim ricotta cheese

  • ½ cup grated Parmesan cheese

  • ¼ teaspoon salt

  • ¼ teaspoon coarsely ground black pepper

  • 2 tablespoons chopped fresh parsley


  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 boiling water; cover. Cook until tender but still firm, 2 to 6 minutes. Drain.

  3. Melt 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, stirring constantly, until thick, about 15 minutes.

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

Nutrition Facts (per serving)

367 Calories
10g Fat
53g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 367
% Daily Value *
Total Fat 10g 13%
Saturated Fat 6g 29%
Cholesterol 27mg 9%
Sodium 409mg 18%
Total Carbohydrate 53g 19%
Dietary Fiber 3g 11%
Total Sugars 9g
Protein 17g
Vitamin C 42mg 209%
Calcium 302mg 23%
Iron 2mg 13%
Potassium 465mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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