Fettuccine With Broccoli-Pepper Cheese Sauce

• 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

1. Trim tough stems from whole broccoli, and cut florettes into small pieces.
2. Steam for about 5 minutes.
3. Bring water to boil in covered pot for pasta.
4. Mince or crush garlic; finely chop red peppers.
5. Heat oil in nonstick skillet, and saute garlic and peppers over low heat for about 1 minute; set aside.
6. Pit olives; wash and chop fresh oregano.
7. When broccoli is almost cooked, drain and add to peppers, with olives, oregano and tomato paste.
8. Cook pasta according to package directions.
9. Break goat cheese into tiny bits, and stir into broccoli with ricotta.
10. Do not cook any longer or ricotta will separate.
11. Drain pasta and serve topped with sauce.

broccoli, clove garlic, red peppers, olive oil, italian, fresh oregano, tomato paste, eggless fettuccine, goat cheese, ricotta

Taken from cooking.nytimes.com/recipes/5964 (may not work)