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Ricotta Fettuccine Alfredo with Broccoli




Source of Recipe


Marla


List of 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
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons chopped fresh parsley



Recipe



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