Ricotta Fettuccine Alfredo With Broccoli Recipes

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RICOTTA FETTUCCINE ALFREDO WITH BROCCOLI



Ricotta Fettuccine Alfredo with Broccoli image

A low-fat alternative to a traditional Alfredo sauce. I add chicken, most of the time, to make it a complete meal!

Provided by AELLIS

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 10

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

Steps:

  • 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 of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  • 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 ricotta cheese, Parmesan cheese, salt, and pepper. Cook 5 minutes or until cheese melts. Stir in steamed broccoli and cooked pasta. Sprinkle with parsley.

Nutrition Facts : Calories 366.5 calories, Carbohydrate 53.4 g, Cholesterol 26.5 mg, Fat 10.2 g, Fiber 3.2 g, Protein 17.2 g, SaturatedFat 5.7 g, Sodium 409.2 mg, Sugar 8.8 g

EASY FETTUCCINE ALFREDO



Easy Fettuccine Alfredo image

Include our Easy Fettuccine Alfredo in your next Italian feast. Our 6-ingredient Easy Fettuccine Alfredo is super tasty and ready in just 20 minutes.

Provided by My Food and Family

Categories     Pasta

Time 20m

Yield 4 servings, 1 cup each

Number Of Ingredients 6

1/4 cup (1/2 stick) butter or margarine
1 cup POLLY-O Original Ricotta Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup milk
1/4 tsp. black pepper
8 oz. fettuccine, cooked, drained

Steps:

  • Melt butter in medium saucepan on low heat. Add all remaining ingredients except fettuccine; stir with wire whisk until well blended. Cook until heated through, stirring occasionally.
  • Place hot fettuccine in large bowl. Add cheese sauce; toss to coat.

Nutrition Facts : Calories 510, Fat 26 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 75 mg, Sodium 410 mg, Carbohydrate 47 g, Fiber 1 g, Sugar 6 g, Protein 21 g

BROCCOLI FETTUCCINE ALFREDO



Broccoli Fettuccine Alfredo image

This versatile side dish is a variation of a recipe I've had for years. Instead of broccoli, you can use green beans, carrots or your family's favorite vegetable. You can even add cubed cooked chicken and turn it into a main dish.-Robin Stevens, Cadiz, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 package (12 ounces) fettuccine
1 cup chopped fresh or frozen broccoli
3 tablespoons butter
1 tablespoon all-purpose flour
2/3 cup milk
1/4 cup grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender. Drain., In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese and broccoli. , Drain fettuccine; top with the broccoli mixture.

Nutrition Facts : Calories 428 calories, Fat 13g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 233mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein.

QUICK FETTUCCINE AND BROCCOLI ALFREDO



Quick Fettuccine and Broccoli Alfredo image

This is a go-to dinner in my house. You can have the entire family eating within 30 minutes, and it's fun to get the kids involved in the cooking. You can switch out the pasta for another long cut like linguine, bucatini or angel hair. And you can sub cauliflower florets or baby carrots for broccoli; just be sure to adjust the steaming time.

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound fettuccine
4 cups broccoli florets
2 tablespoons unsalted butter
1/2 clove garlic
2 cups heavy cream
2 cups milk
Kosher salt and freshly ground black pepper
1/2 cup grated Romano
1/2 cup grated Parmesan, plus more for garnish
Chopped Italian parsley, for garnish

Steps:

  • Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente, 8 to 11 minutes. While the pasta cooks, place a steamer basket over the pot and place the broccoli in the basket. Cover and steam until tender, 3 to 4 minutes. Set aside.
  • Meanwhile, in a large saucepan or skillet, melt the butter over medium heat. Grate the half clove of garlic with a rasp grater into the butter and cook, stirring, about 1 minute. Stir in the cream, milk, and salt and pepper to taste. Bring to a simmer. Stir in the Romano and Parmesan, stirring until melted; the sauce will thicken. Turn off the heat and set aside until the pasta is done.
  • Drain the pasta, reserving about 1/2 cup of cooking liquid. Add the drained pasta to the cream sauce and stir until well coated. If the sauce seems too thick, stir in some of the reserved pasta cooking liquid to thin it until it coats the pasta well. Fold in the broccoli. Garnish with parsley and more Parmesan.

RICOTTA FETTUCCINE ALFREDO WITH BROCCOLI



Ricotta Fettuccine Alfredo with Broccoli image

A low-fat alternative to a traditional Alfredo sauce. I add chicken, most of the time, to make it a complete meal!

Provided by AELLIS

Categories     Italian Recipes

Time 35m

Yield 4

Number Of Ingredients 10

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

Steps:

  • 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 of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  • 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 ricotta cheese, Parmesan cheese, salt, and pepper. Cook 5 minutes or until cheese melts. Stir in steamed broccoli and cooked pasta. Sprinkle with parsley.

Nutrition Facts : Calories 366.5 calories, Carbohydrate 53.4 g, Cholesterol 26.5 mg, Fat 10.2 g, Fiber 3.2 g, Protein 17.2 g, SaturatedFat 5.7 g, Sodium 409.2 mg, Sugar 8.8 g

FETTUCCINE WITH BROCCOLI RABE, TOMATOES AND RICOTTA



Fettuccine with Broccoli Rabe, Tomatoes and Ricotta image

Categories     Garlic     Leafy Green     Pasta     Tomato     Sauté     High Fiber     Ricotta     Bon Appétit

Yield Serves 6 as first course or 4 as main course

Number Of Ingredients 7

2 bunches broccoli rabe , cut into 1-inch pieces
12 ounces spinach fettuccine
1/2 cup extra-virgin olive oil
3 garlic cloves, thinly sliced
4 tomatoes, peeled, seeded, diced
4 anchovy fillets, drained, chopped
6 ounces ricotta salata (dried ricotta) or feta cheese, crumbled

Steps:

  • Bring large pot of salted water to boil. Add broccoli rabe and cook until stalks are crisp-tender, about 3 minutes. Using 4- to 5-inch-diameter strainer, transfer to large bowl. Return water in pot to boil. Add pasta and boil until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
  • Meanwhile, heat 1/4 cup oil in heavy medium skillet over medium heat. Add half of garlic; sauté 1 minute. Add tomatoes; cook until very soft, stirring frequently, about 5 minutes. Season to taste with salt and pepper.
  • Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add anchovies and remaining garlic; sauté 2 minutes. Add broccoli rabe; sauté 2 minutes. Add pasta and reserved cooking liquid and toss to heat through. Season to taste with salt and pepper. Spoon pasta onto plates. Spoon tomato mixture around. Sprinkle with cheese and serve.

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