Fettuccine With Broccoli-Pepper Cheese Sauce
Published January 19, 1993
- Total Time
- 25 minutes
- Rating
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Ingredients
3 pounds whole broccoli or 1 ½ 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 ½ teaspoons dried oregano
2 tablespoons tomato paste
9 ounces fresh eggless fettuccine
3 ounces reduced-fat goat cheese
½ cup reduced-fat ricotta
Nutritional analysis per serving (3 servings)
106 grams carbs; 33 milligrams cholesterol; 670 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 16 grams fat; 17 grams fiber; 495 milligrams sodium; 34 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim tough stems from whole broccoli, and cut florettes into small pieces. Steam for about 5 minutes.
- Step 2
Bring water to boil in covered pot for pasta.
- Step 3
Mince or crush garlic; finely chop red peppers.
- Step 4
Heat oil in nonstick skillet, and saute garlic and peppers over low heat for about 1 minute; set aside.
- Step 5
Pit olives; wash and chop fresh oregano.
- Step 6
When broccoli is almost cooked, drain and add to peppers, with olives, oregano and tomato paste.
- Step 7
Cook pasta according to package directions.
- Step 8
Break goat cheese into tiny bits, and stir into broccoli with ricotta. Do not cook any longer or ricotta will separate.
- Step 9
Drain pasta and serve topped with sauce.
Private Notes