Ingredients
- 3 pounds whole broccoli or 1 1/2 pounds ready-cut broccoli florettes (about 9 cups)
- 1 large clove garlic
- ½ pound roasted red peppers
- 1 teaspoon olive oil
- 10 large Greek, Italian or French olives
- 2 tablespoons fresh oregano or 1 1/2 teaspoons dried oregano
- 2 tablespoons tomato paste
- 9 ounces fresh eggless fettuccine
- 3 ounces reduced-fat goat cheese
- ½ cup reduced-fat ricotta
- Nutritional Information
Nutritional analysis per serving (3 servings)
682 calories; 17 grams fat; 8 grams saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 104 grams carbohydrates; 17 grams dietary fiber; 14 grams sugars; 35 grams protein; 33 milligrams cholesterol; 509 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
3 servings
Preparation
- Trim tough stems from whole broccoli, and cut florettes into small pieces. Steam for about 5 minutes.
- Bring water to boil in covered pot for pasta.
- Mince or crush garlic; finely chop red peppers.
- Heat oil in nonstick skillet, and saute garlic and peppers over low heat for about 1 minute; set aside.
- Pit olives; wash and chop fresh oregano.
- When broccoli is almost cooked, drain and add to peppers, with olives, oregano and tomato paste.
- Cook pasta according to package directions.
- Break goat cheese into tiny bits, and stir into broccoli with ricotta. Do not cook any longer or ricotta will separate.
- Drain pasta and serve topped with sauce.
25 minutes
Dining and Cooking