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!
Ingredients
- 8 ounces fettuccini pasta
- 2 cups fresh broccoli florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups skim milk
- 2/3 cup part-skim ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon coarsely ground black pepper
- 2 tablespoons chopped fresh parsley
Directions
Step 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.
Step 2
Place broccoli in a steamer over 1 inch boiling water; cover. Cook until tender but still firm, 2 to 6 minutes. Drain.
Step 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.
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 367 | |
% Daily Value * | |
Total Fat10g | 13% |
Saturated Fat6g | 29% |
Cholesterol27mg | 9% |
Sodium409mg | 18% |
Total Carbohydrate53g | 19% |
Dietary Fiber3g | 11% |
Total Sugars9g | |
Protein17g | |
Vitamin C42mg | 209% |
Calcium302mg | 23% |
Iron2mg | 13% |
Potassium465mg | 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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