Pasta With Broccoli Cream Sauce


Photo: flickr user pnoeric

Yield:

4.0 servings

Added:

December 12, 2009

Creator:

Anonymous

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Ingredients

4 cups small broccoli flowerets
1/2 cup peeled and thinly sliced broccoli stems
2 teaspoons olive oil
6 flat anchovies, mashed (optional)
1 lg. clove garlic, finely chopped
10 ounces linguine or spaghetti
1 med.-size sweet red pepper cored, seeded and diced (¾ c.)
3/4 cup low-sodium chicken broth
5 ounces cream cheese, cut up
1/8 teaspoon pepper
Grated Parmesan cheese (optional)

Preparation

1
Cream cheese makes this sauce rich and creamy.
2
Cook broccoli flowerets in large pot of boiling salted water for 2 minutes. Add stems; cook 30 seconds. Drain; rinse and drain again.
3
Heat oil in large skillet over medium-low heat. Add anchovies, if using, and garlic; cook 3 minutes or until garlic is softened.
4
Meanwhile, cook linguine in large pot of boiling salted water until al dente - firm but tender. Drain.
5
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.
6
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.

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