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Ricotta Alfredo Fettuccine with Broccoli

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner
Ricotta Alfredo Fettuccine with Broccoli
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
Instructions
1
Begin by filling a large container with salted water, then place it on the stovetop and bring to a rolling boil. Add your pasta and cook for 8-10 minutes, or until it reaches the perfect texture of being slightly firm to the bite; then drain the water.
2
In a separate vessel, place broccoli florets in a steamer basket over 1 inch of boiling water, cover it with a lid. Cook the broccoli until it reaches your desired level of tenderness but still retains some firmness, this should take around 2-6 minutes. Drain the steamer.
3
In a saucepan, melt butter over medium heat, then add flour and cook for 1 minute while stirring constantly. Gradually pour in milk, whisking continuously until the mixture is smooth and well combined. Continue to cook, stirring constantly, until the sauce thickens, approximately 15 minutes.
4
Stir in ricotta cheese, Parmesan cheese, salt, and pepper. Allow the cheese to melt, around 5 minutes. Then, stir in your steamed broccoli and cooked pasta. Finally, sprinkle some parsley on top to add a touch of freshness.