*I got this recipe from the Food Network program "Everyday Italian" and lightened it up a bit by using FF margerine, half the olive oil and reduced fat parmesan. It's very good! I made it tonight for the first time and my husband loved it! You won't taste the anchovies as "fish" but just as a pleasant saltiness that really makes the dish. Very, very good! For a different take on the leftovers the next night, add 1/2 cup of Del Monte Traditional Spaghetti Sauce, per serving...add 1 point. You get more veggies and it's like a whole new meal! Colette


Farfalle with Broccoli


POINTS® Value |  6
Servings | 8


1 pound uncooked farfalle (bow tie) pasta
2 bunches broccoli
1/8 cup olive oil
4 Tbsp fat-free margarine (I used Promise Buttery Spread-Fat Free)
3 clove garlic clove(s), chopped
5 items anchovies canned in oil, drained
1/4 tsp red pepper flakes
1/2 tsp kosher salt
1/2 tsp black pepper
1/3 cup reduced fat parmesan cheese

Instructions


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.

Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.






-- Edited by Colette at 15:12, 2006-06-19