Fettuccine With Broccoli-Pepper Cheese Sauce
- Total Time
- 25 minutes
- Rating
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Ingredients
- 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
Nutritional analysis per serving (3 servings)
670 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 106 grams carbohydrates; 17 grams dietary fiber; 15 grams sugars; 34 grams protein; 497 milligrams sodium
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