Fat Free Ricotta Alfredo Sauce

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

Calorie & Nutrition is for sauce only. This is my favorite cream sauce.

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.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user MELANTHONY.