Ingredients
- 16 ounces whole broccoli or 8 ounces ready-cut broccoli florettes (3 1/2 to 4 cups)
- Pan spray
- 2 cloves garlic
- 2 cups canned crushed no-salt-added tomatoes
- About 1/2 of a 4-ounce jar of roasted peppers, to yield 1/2-cup chopped
- 1 generous teaspoon anchovy paste
- ½ cup nonfat yogurt
- 2 teaspoons cornstarch
- ½ cup light ricotta
- 8 ounces fresh eggless fettuccine
- 1 ½ ounces Parmigiano Reggiano, to yield about 7 tablespoons coarsely grated
- Freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (2 servings)
826 calories; 16 grams fat; 9 grams saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 130 grams carbohydrates; 14 grams dietary fiber; 24 grams sugars; 43 grams protein; 47 milligrams cholesterol; 906 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Trim broccoli and cut florettes into bite-size pieces. Steam for about 5 minutes, until almost tender.
- Boil water for pasta in covered pot. Heat large nonstick pan, and spray.
- Mince garlic. Add to pan and saute for 30 seconds. Add the tomatoes; reduce heat and simmer.
- Rinse roasted pepper and chop fine; add to tomatoes, then add anchovy paste and broccoli.
- Stir a little yogurt into the cornstarch to make a paste; stir into remaining yogurt. Blend yogurt and ricotta in food processor.
- Cook fettuccine.
- Grate Parmigiano Reggiano.
- Add yogurt mixture to pan with drained fettuccine. Season with pepper; top with cheese.
35 minutes
Dining and Cooking