Free Recipe Ricotta Fettuccine Alfredo with Broccoli
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Ricotta Fettuccine Alfredo with Broccoli Recipe
2 c Small broccoli florets
2 tb Butter or stick margarine
2 tb All-purpose flour
2 c Fat-free milk
2/3 c Part-skim ricotta cheese; (2
-1/2 ounces)
1/2 c Grated parmesan cheese
1/4 ts Salt
1/4 ts Coarsely ground black pepper
4 c Hot cooked fettuccine;
-(about 8 ounces
; uncooked pasta)
2 tb Minced fresh parsley
Ricotta Fettuccine Alfredo with Broccoli Preparation
1. Steam broccoli, covered, 3 minutes or until crisp-tender. 2. 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 cheeses, salt, and pepper, and cook 5 minutes or until cheese melts. Stir in broccoli and pasta. Sprinkle with parsley. Yield: 4 servings (serving size: 11/2 cups). CALORIES 421(28% from fat); FAT 13.3g (sat 5.3g mono 4.5g, poly2.4g); PROTEIN 21.5g; CARB 53.6g; FIBER 3.8g; CHOL 23mg; IRON 3mg; SODIUM 529mg; CALC 437mg Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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