Brocoli Recipes
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!
Ingreadient
- 8 ounces fettuccini pasta
- 2 cups fresh broccoli florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups skim milk
- ⅔ cup part-skim ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon coarsely ground black pepper
- 2 tablespoons chopped fresh parsley
Direction
- 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.
- Place broccoli in a steamer over 1 inch boiling water; cover. Cook until tender but still firm, 2 to 6 minutes. Drain.
- 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.
- 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.
Popular Recipes
Heirloom Tomato Salad with Rosemary
Putting rosemary in a salad with heirloom tomatoes is a g...
Mediterranean Chicken with Eggplant
I've learned to make this dish from my grandmother who st...
Homemade Hostess Cupcakes
These copycat Hostess cupcakes are a treat for all chocol...
Carrot Jam
This recipe is adapted from Putting Food By, one of Eugen...
Lime Pickles
They go really will with ham. Can't keep them on the shel...
Drizzle bundt cake
Drizzle bundt cake
Chocolate-Covered Matzo
This chocolate-covered matzo has a layer of caramel, whic...
Daily Newsletter
Get all the top stories from Blogs to keep track.