Fettuccine With Broccoli-Pepper Cheese Sauce

Name: Fettuccine With Broccoli-Pepper Cheese Sauce
Total time: 25 min
Yield: 3 servings
Ingredients: 3 pounds whole broccoli or 1 1/2 pounds ready-cut broccoli florettes (about 9 cups); 1 large clove garlic; 1/2 pound roasted red peppers; 1 teaspoon olive oil; 10 large Greek, Italian or French olives; 2 tablespoons fresh oregano or 1 1/2 teaspoons dried oregano; 2 tablespoons tomato paste; 9 ounces fresh eggless fettuccine; 3 ounces reduced-fat goat cheese; 1/2 cup reduced-fat ricotta

By Marian Burros

Total Time: 25 minutes
Rating: (0)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Hearty Dishes for Vegetable Lovers

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Ingredients

Yield:3 servings

3pounds whole broccoli or 1½ pounds ready-cut broccoli florettes (about 9 cups)
1large clove garlic
½pound roasted red peppers
1teaspoon olive oil
10large Greek, Italian or French olives
2tablespoons fresh oregano or 1½ teaspoons dried oregano
2tablespoons tomato paste
9ounces fresh eggless fettuccine
3ounces reduced-fat goat cheese
½cup reduced-fat ricotta

Ingredient Substitution Guide

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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.