Pasta With Broccoli Cream Sauce

• 4 cups broccoli florets small
• 1/2 cup broccoli stems peeled and thinly sliced
• 2 teaspoons olive oil
• 6 flat anchovy mashed, optional
• garlic cloves 1 lg., finely chopped
• 10 ounces linguine or spaghetti
• red bell pepper 1 med.-size, cored, seeded and diced, 3/4 c.
• 3/4 cup low sodium chicken broth
• 5 ounces cream cheese cut up
• 1/8 teaspoon pepper
• grated Parmesan cheese optional

1. Cook broccoli flowerets in large pot of boiling salted water for 2 minutes. Add stems; cook 30 seconds. Drain; rinse and drain again.
2. Heat oil in large skillet over medium-low heat. Add anchovies, if using, and garlic; cook 3 minutes or until garlic is softened.
3. Meanwhile, cook linguine in large pot of boiling salted water until al dente - firm but tender. Drain.
4. Add sweet red pepper to garlic mixture; cook 3 minutes or until pepper is lightly softened. Add broth. Raise heat to high; cook 4 minutes. Whisk in cream cheese and pepper until mixture is creamy.
5. Reduce heat to medium. Add broccoli; cook until heated through. Add linguine; toss well to coat. Serve immediately. Serve with Parmesan cheese, if you wish.

broccoli florets small, broccoli stems, olive oil, anchovy mashed, garlic, linguine, red bell pepper, chicken broth, cream cheese, pepper, parmesan cheese

Taken from www.yummly.com/recipe/Pasta-With-Broccoli-Cream-Sauce-1667582 (may not work)