Fettuccine With Broccoli-Pepper Cheese Sauce

By Marian Burros

Published January 19, 1993

Total Time
25 minutes
Rating
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Featured in: PLAIN AND SIMPLE; Hearty Dishes for Vegetable Lovers

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Ingredients

Yield:3 servings

  • 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

Ingredient Substitution Guide
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

  1. Step 1

    Trim tough stems from whole broccoli, and cut florettes into small pieces. Steam for about 5 minutes.

  2. Step 2

    Bring water to boil in covered pot for pasta.

  3. Step 3

    Mince or crush garlic; finely chop red peppers.

  4. Step 4

    Heat oil in nonstick skillet, and saute garlic and peppers over low heat for about 1 minute; set aside.

  5. Step 5

    Pit olives; wash and chop fresh oregano.

  6. Step 6

    When broccoli is almost cooked, drain and add to peppers, with olives, oregano and tomato paste.

  7. Step 7

    Cook pasta according to package directions.

  8. Step 8

    Break goat cheese into tiny bits, and stir into broccoli with ricotta. Do not cook any longer or ricotta will separate.

  9. Step 9

    Drain pasta and serve topped with sauce.

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Comments

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Guest

Terrific recipe with some tweaks. Roasted the broccoli. Cauliflower would also work. Less oregano. More olives. Save some pasta water to add to the sauce. Add bread crumbs or pine nuts for crunch. Used full fat cheese and egg pasta.

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