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Sunday, January 30, 2011

Ricotta Fettuccine Alfredo with Broccoli

Look at this picture. It could be my amateur photography skills but does this look appetizing to you? The answer is probably no.  I wish it was a case of 'don't judge a book by it's cover' but unfortunately the story ends in disappointment.  This was T-E-R-R-I-B-L-E.  Now we're not ones to waste food, so we ate the leftovers, but it is a 'never make ever ever again'.  We even added in bacon for a little more protein and I added a little truffle oil and it could not save this recipe. 

We started out hopeful; I needed a recipe to use the rest of my ricotta cheese.  I thought this would be a great low-cal version of Alfredo plus a sneaky way for some veg.  I would have rather eaten plain beans than this meal.  We even used 1% milk instead of skim which should have made it creamier, but it didn't.  Please, do yourself a favor. If you see this recipe, please avoid making it. 

Surprisingly, nine people gave this an average rating of 4 out of 5.  Nine isn't a large number--seems low enough that these people may all have a rare genetic condition where they do not have any taste buds.  

So make at your own risk, but don't say I didn't warn you.....

Recipe by Cooking Light, March 1999

Yield: 4 servings (serving size: 1 1/2 cups)


  • 2  cups  small broccoli florets
  • 2  tablespoons  butter or stick margarine
  • 2  tablespoons all-purpose flour
  • 2  cups  fat-free milk
  • 2/3  cup  (2 1/2 ounces) part-skim ricotta cheese
  • 1/2  cup  grated Parmesan cheese
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  coarsely ground black pepper
  • 4  cups  hot cooked fettuccine (about 8 ounces uncooked pasta)
  • 2  tablespoons  minced fresh parsley


Steam broccoli, covered, 3 minutes or until crisp-tender.
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.

Nutritional Information

Calories: 421 (28% from fat)
Fat: 13.3g (sat 5.3g,mono 4.5g,poly 2.4g)
Protein: 21.5g
Carbohydrate: 53.6g
Fiber: 3.8g
Cholesterol: 23mg
Iron: 3mg
Sodium: 529mg
Calcium: 437mg

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