Ricotta Fettuccine Alfredo with Broccoli

Health score
20%
Ricotta Fettuccine Alfredo with Broccoli
35 min.
4
442kcal

Suggestions

Looking for a delicious and creamy pasta dish that's sure to impress? Look no further than this mouth-watering Ricotta Fettuccine Alfredo with Broccoli! This delectable recipe is perfect for lunch or dinner and serves 4 hungry diners. Not only is it incredibly tasty, but it's also easy to make and ready in just 35 minutes.

Packed with nutritious broccoli, this dish strikes the perfect balance between healthy and indulgent. The rich and creamy Alfredo sauce is made with a blend of ricotta and Parmesan cheeses, creating a dreamy texture that's hard to resist. The fettuccine pasta absorbs all the flavors, making every bite a symphony of taste sensations.

With a caloric breakdown of 442 kcal per serving, this recipe is a guilt-free pleasure. You'll find a healthy mix of macronutrients, with 19.72% protein, 27.73% fat, and 52.55% carbohydrates. It's the kind of meal that satisfies your cravings without leaving you with heavy feelings.

So why wait? Dive into this heavenly Ricotta Fettuccine Alfredo with Broccoli and experience a culinary adventure that's as comforting as it is delicious. Your taste buds will thank you!

Ingredients

  • cups broccoli florets fresh
  • tablespoons butter 
  • tablespoons flour all-purpose
  • tablespoons parsley fresh chopped
  • 0.3 teaspoon pepper black
  • 0.5 cup parmesan cheese grated
  • 0.7 cup part-skim ricotta 
  • ounces soup noodles 
  • 0.3 teaspoon salt 
  • cups skim milk 

Equipment

  • sauce pan
  • whisk
  • pot

Directions

  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. Cook until tender but still firm, about 2 to 6 minutes.
  4. Drain.
  5. Melt the butter in a saucepan over medium heat.
  6. 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.
  7. Sprinkle with parsley.

Nutrition Facts

Calories442kcal
Protein19.72%
Fat27.73%
Carbs52.55%

Properties

Glycemic Index
74.06
Glycemic Load
21.71
Inflammation Score
-8
Nutrition Score
23.612608723018%

Flavonoids

Apigenin
4.31mg
Luteolin
0.39mg
Kaempferol
3.6mg
Myricetin
0.32mg
Quercetin
1.49mg

Nutrients percent of daily need

Calories:442.01kcal
22.1%
Fat:13.63g
20.96%
Saturated Fat:7.85g
49.07%
Carbohydrates:58.1g
19.37%
Net Carbohydrates:54.9g
19.96%
Sugar:8.64g
9.6%
Cholesterol:42.41mg
14.14%
Sodium:530.63mg
23.07%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:21.81g
43.61%
Vitamin K:80.47µg
76.64%
Selenium:52.05µg
74.36%
Vitamin C:43.25mg
52.42%
Phosphorus:430.24mg
43.02%
Calcium:423.56mg
42.36%
Manganese:0.68mg
33.95%
Vitamin B2:0.39mg
22.97%
Vitamin A:1144.3IU
22.89%
Zinc:2.69mg
17.92%
Vitamin B12:1.01µg
16.85%
Magnesium:67.06mg
16.77%
Potassium:567.92mg
16.23%
Folate:57.58µg
14.39%
Vitamin B1:0.2mg
13.04%
Fiber:3.2g
12.78%
Vitamin B6:0.25mg
12.68%
Vitamin B5:1.12mg
11.17%
Copper:0.22mg
10.89%
Vitamin D:1.45µg
9.68%
Iron:1.62mg
9%
Vitamin B3:1.69mg
8.47%
Vitamin E:0.69mg
4.61%
Source:Allrecipes