Ricotta Fettuccine Alfredo with Broccoli Recipe

Name: Ricotta Fettuccine Alfredo with Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Bring a large pot of lightly salted water to a boil.
2
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3
Place broccoli in a steamer over 1 inch of boiling water, and cover.
4
Cook until tender but still firm, about 2 to 6 minutes.
5
Drain.
6
Melt the butter in a saucepan over medium heat.
7
Add flour and cook for 1 minute, stirring constantly.
8
Gradually add milk, stirring with a whisk until blended.
9
Cook 15 minutes or until thick, stirring constantly.
10
Stir in ricotta cheese, Parmesan cheese, salt, and pepper.
11
Cook 5 minutes or until cheese melts.
12
Stir in steamed broccoli and cooked pasta.
13
Sprinkle with parsley.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces fettuccini pasta, 2 cups fresh broccoli florets, 2 tablespoons butter, 2 tablespoons all-purpose flour, and more.

Yes, Ricotta Fettuccine Alfredo with Broccoli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ricotta Fettuccine Alfredo with Broccoli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions