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Ingredients
16 ounces whole broccoli or 8 ounces ready-cut broccoli florettes (3 ½ to 4 cups)
Pan spray
2 cloves garlic
2 cups canned crushed no-salt-added tomatoes
About ½ of a 4-ounce jar of roasted peppers, to yield ½-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 analysis per serving (2 servings)
126 grams carbs; 48 milligrams cholesterol; 857 calories; 9 grams monosaturated fat; 4 grams polyunsaturated fat; 8 grams saturated fat; 23 grams fat; 15 grams fiber; 805 milligrams sodium; 40 grams protein; 19 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 broccoli and cut florettes into bite-size pieces. Steam for about 5 minutes, until almost tender.
- Step 2
Boil water for pasta in covered pot. Heat large nonstick pan, and spray.
- Step 3
Mince garlic. Add to pan and saute for 30 seconds. Add the tomatoes; reduce heat and simmer.
- Step 4
Rinse roasted pepper and chop fine; add to tomatoes, then add anchovy paste and broccoli.
- Step 5
Stir a little yogurt into the cornstarch to make a paste; stir into remaining yogurt. Blend yogurt and ricotta in food processor.
- Step 6
Cook fettuccine.
- Step 7
Grate Parmigiano Reggiano.
- Step 8
Add yogurt mixture to pan with drained fettuccine. Season with pepper; top with cheese.
Private Notes