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Receta Ricotta Fettuccine Alfredo With Broccoli
by Global Cookbook

Ricotta Fettuccine Alfredo With Broccoli
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Ingredientes

  • 2 c. small broccoli florets
  • 2 Tbsp. butter or possibly stick margarine
  • 2 Tbsp. all-purpose flour
  • 2 c. fat-free lowfat milk
  • 2/3 c. part-skim ricotta cheese, (2 1/2 ounces)
  • 1/2 c. grated parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp coarsely grnd black pepper
  • 4 c. warm cooked fettuccine, (about 8 ounces uncooked pasta)
  • 2 Tbsp. chopped fresh parsley

Direcciones

  1. Steam broccoli, covered, 3 min or possibly till crisp-tender.
  2. Heat the butter in a saucepan over medium heat. Add in flour, and cook for 1 minute, stirring constantly. Gradually add in lowfat milk, stirring with a whisk till blended. Cook 15 min or possibly till thick, stirring constantly. Stir in cheeses, salt, and pepper, and cook 5 min or possibly till cheese melts. Stir in broccoli and pasta. Sprinkle with parsley.
  3. Yield: 4 servings (serving size: 11/2 c.).