Creamy Fettuccine

• 16 ounces whole broccoli or 8 ounces ready-cut broccoli florettes (3 1/2 to 4 cups)
• Pan spray
• 2 cloves garlic
• 2 cups canned crushed no-salt-added tomatoes
• About 1/2 of a 4-ounce jar of roasted peppers, to yield 1/2-cup chopped
• 1 generous teaspoon anchovy paste
• 1/2 cup nonfat yogurt
• 2 teaspoons cornstarch
• 1/2 cup light ricotta
• 8 ounces fresh eggless fettuccine
• 1 1/2 ounces Parmigiano Reggiano, to yield about 7 tablespoons coarsely grated
• Freshly ground black pepper to taste

1. Trim broccoli and cut florettes into bite-size pieces.
2. Steam for about 5 minutes, until almost tender.
3. Boil water for pasta in covered pot.
4. Heat large nonstick pan, and spray.
5. Mince garlic.
6. Add to pan and saute for 30 seconds.
7. Add the tomatoes; reduce heat and simmer.
8. Rinse roasted pepper and chop fine; add to tomatoes, then add anchovy paste and broccoli.
9. Stir a little yogurt into the cornstarch to make a paste; stir into remaining yogurt.
10. Blend yogurt and ricotta in food processor.
11. Cook fettuccine.
12. Grate Parmigiano Reggiano.
13. Add yogurt mixture to pan with drained fettuccine.
14. Season with pepper; top with cheese.

broccoli, pan spray, garlic, salt, peppers, generous, nonfat yogurt, cornstarch, light ricotta, eggless fettuccine, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/9264 (may not work)