Pasta With Broccoli Cream Sauce

Photo: flickr user pnoeric

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

Cream cheese makes this sauce rich and creamy.

Cook broccoli flowerets in large pot of boiling salted water for 2 minutes. Add stems; cook 30 seconds. Drain; rinse and drain again.

Heat oil in large skillet over medium-low heat. Add anchovies, if using, and garlic; cook 3 minutes or until garlic is softened.

Meanwhile, cook linguine in large pot of boiling salted water until al dente - firm but tender. Drain.

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.

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.