Pasta with Broccoli, Tomatoes & Anchovy Sauce

http://www.eatingwell.com/recipes/pasta_with_broccoli_tomatoes_anchovy_sauce.html

From EatingWell:  January/February 1999

Marine theme: A touch of anchovy makes broccoli and pasta sing. To make it a meal, begin with an arugula salad tossed with lemon vinaigrette.

6 servings, about 1 2/3 cups each | Active Time: 10 minutes | Total Time: 40 minutes

Ingredients

• 1 1/2 pounds broccoli
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 1/2 teaspoons anchovy paste
• 1/4 teaspoon crushed red pepper
• 1 28-ounce can whole tomatoes, chopped, juice reserved
• Salt & freshly ground pepper, to taste
• 12 ounces whole-wheat spaghetti, or linguine
• 6 tablespoons freshly grated Parmesan cheese

Preparation

1. Put a large pot of salted water on to boil.
2. Cut broccoli florets from stems and cut them into 1-inch pieces. Peel, halve and slice stems.
3. Heat oil in a large skillet over medium heat. Add garlic, anchovy paste and crushed red pepper. Cook, stirring constantly, until garlic is fragrant, about 1 minute. Add broccoli stems, tomatoes and their juice and bring to a simmer; cook, stirring occasionally, until thickened, 12 to 15 minutes. Add broccoli florets; cover and cook until tender, 5 to 10 minutes more. Season with salt and pepper.
4. Meanwhile, cook pasta until al dente, 9 to 10 minutes. Drain and transfer to a large bowl; toss with sauce. Serve immediately, sprinkled with Parmesan.

Nutrition

Per serving : 176 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 8 mg Cholesterol; 25 g Carbohydrates; 10 g Protein; 7 g Fiber; 382 mg Sodium; 382 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 1 fat