Creamy Fettuccine
Updated March 14, 2023
- Total Time
- 35 minutes
- Rating
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Ingredients
- 16ounces whole broccoli or 8 ounces ready-cut broccoli florettes (3½ to 4 cups)
- Pan spray
- 2cloves garlic
- 2cups canned crushed no-salt-added tomatoes
- About ½ of a 4-ounce jar of roasted peppers, to yield ½-cup chopped
- 1generous teaspoon anchovy paste
- ½cup nonfat yogurt
- 2teaspoons cornstarch
- ½cup light ricotta
- 8ounces fresh eggless fettuccine
- 1½ounces Parmigiano Reggiano, to yield about 7 tablespoons coarsely grated
- Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
884 calories; 24 grams fat; 9 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 131 grams carbohydrates; 16 grams dietary fiber; 22 grams sugars; 41 grams protein; 807 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 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