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
PreparationSteam 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.
- 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