The low-fat version of typical Alfredo sauce is this ricotta Alfredo sauce. Typically, I include chicken to complete the dinner!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 367 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 3 g |
| Protein | 17 g |
| Saturated Fat | 6 g |
| Sodium | 409 mg |
| Sugars | 9 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This was very bland, even after adding fresh garlic. I think with some other seasonings it may be ok but I felt like I had to keep adding salt to get any enjoyment out of it.
I loved the addition of ricotta and personally preferred the use of skin milk and lower fat options. It was a little thick and bland straight from the recipe, but when I added some garlic butter, it was perfect.
Did not care for this at all. Very boring. Riccotta did nothing for the broccoli and pasta. Sorry, but I’ve made much better recipes. But thanks for sharing.
Pretty good. Needed more seasoning
I think I made a mistake with the measurement of ricotta cheese. It’s way too thick, and looks like spaghetti pie when it’s in the bowl in the refrigerator. Boyfriend said its good, but I think it needs adjusting…or I did something wrong. It called for 2/3 ricotta cheese, well I only had a 1/3 measuring spoon and put 2 big scoops of that in. 2/3’s right? lol. If it wasn’t so thick it would be delish. I’ll try again
I thought this was pretty tasty! I mostly followed it as stated but did sauté garlic with the butter at the beginning and also added in 1 tsp Italian seasoning, as another reviewer suggested. For some reason my sauce didn’t thicken before adding the ricotta, so I added in some corn starch. This worked perfectly. I think the flavor and texture was great!
This was a lot of trouble (especially the constant stirring) for a bland-blah recipe. The texture and taste was nothing like Alfredo. I wanted something tasty to use up ricotta cheese I had and this wasn’t the one. I think more cheese might help, but the idea was to keep it lo-fat. I’ll keep looking!
This was a lot of trouble (especially the constant stirring) for a bland-blah recipe. The texture and taste was nothing like Alfredo. I wanted something tasty to use up ricotta cheese I had and this wasn’t the one. I think more cheese might help, but the idea was to keep it lo-fat. I’ll keep looking!
My family really enjoys this sauce, especially my husband, who doesn’t like creamy anything. No matter what milk/cream you use, it always comes out smooth with a nice consistency. It makes a lot, so you can have left overs one night or freeze the rest.
Sounds yummy! I wonder what it would taste like if I added cheese to the top and baked or broiled for a few min!
Delicious! I used what I had on hand (namely spaghettini and 2% milk), but it was so yummy. I did find the sauce a bit thick after it had cooled down a bit. Next time I will thin it a bit with some pasta water.
made this dish tonight and it was a hit. I’m not big on measuring ingredients, it’s the italian in me I think. with this said it was easy, quick and flavorful as is. Thanks for sharing, this is a keeper
Meh. Not bad but I much prefer the other two Alfredo recipes we use (cream cheese or half and half). I thought it was exceptionally bland and desperately in need of spices. It definitely needs more salt and pepper than the recipe suggests. Also I’m not sure if I did something wrong, but once the sauce started to cool it began clumping. It was worth a shot since we had ricotta leftover, but I won’t be repeating this one.
This was ok. It satisfied the need for Alfredo, but it is definitely bland and the sauce is dry the next day. I followed other reviewers advice and added extra milk-probably close to another cup-and it was still dry. Also had to add salt and pepper while eating it because the extra I added during cooking still wasn’t enough.
didn’t like
Yes!I tried this recipe.It’s very easy,quick and simply delicious.
I live out of town and didn’t have some of the ingredients; so I changed some. Instead of broccoli I used red & green peppers sautéed in virgin olive oil. I also cut up some cooked chicken (about 1 1/2 breasts). I didn’t have any ricotta cheese so I used lowfat cottage cheese. I also put a few pinches of onion and garlic powder. Sounds like I changed a lot ;)). And prepared it the same way. My husband really enjoyed it after I sprinkled it with cayenne pepper. For the leftover; I had to add latte milk to the container; however, the next it was great!!!
I’ve made this several times since I first found it and it turns out great every time. I usually bake several chicken breasts, cut them into chunks, and add them at the end, along with the broccoli. YUM!
A nice way to get away from the jar alfredo sauce. I added spinach and chicken to add a little more nutrition. I substituted the butter for Brummel and Brown Yogurt Spread and the ricotta for low fat (not fat free). Modifications made it around 315 calories per serving.
It was definitely quick and easy, but the taste was very bland. I added some fresh diced garlic, a splash of sherry, more fresh ground black pepper and a squeeze of lemon. That seemed to give it a bit more pizazz, however it did have a somewhat grainy texture even before I added anything. Maybe this is because I used the part skim ricotta?
Needed twice the flour stated. Would have been much better with heavy cream, no ricotta and twice the parmesan. Won’t use this again.