CREAMY FETTUCCINE

Creamy Fettuccine image

Provided by Marian Burros

Time 35m

Yield 2 servings

Number Of Ingredients 12

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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
1/2 cup nonfat yogurt
2 teaspoons cornstarch
1/2 cup light ricotta
8 ounces fresh eggless fettuccine
1 1/2 ounces Parmigiano Reggiano, to yield about 7 tablespoons coarsely grated
Freshly ground black pepper to taste

Steps:

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.

Nutrition Facts : @context http, Calories 898, UnsaturatedFat 14 grams, Carbohydrate 128 grams, Fat 26 grams, Fiber 16 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 832 milligrams, Sugar 22 grams