*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.
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. I also added a hefty shake of white pepper. The consistency was smooth and perfect! Also no need to steam the broccoli separately - just throw it in the pasta pot during the last 2-3 minutes of boiling.
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 and whole milk instead of skim. Of course this is super rich but it's not a meal for every day either. I'm not crazy for the taste of parm so I don't use that much...I basically throw a small handful in at the end and mix it in. Also make sure that the broccoli is fresh and not frozen. Remember to use salt and pepper to your own liking and not necessarily what the recipe calls for. Everyone has different tastes. I'm sure the right amount of salt will make a big difference in whether this dish is bland or not.
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 make this again I might melt in a sharper cheese to punch up the flavor. This needs more salt and seasonings.
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 sweet snap peas and added those along with some baked chicken. I would recommend serving this dish immediately after adding the noodles to the sauce or else it gets too thick and the noodles stick together.
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 some shrimp and a little more parmesan. Superb recipe and a little goes a long way. Very filling.
I made this 2 hours ahead of meal time and put it into a covered corning dish. I heated it in the oven. The consistency was like a casserole - but way too many noodles for the 6 servings. Bland bland bland. Had to add salt and still did not like it.