Cream cheese makes this sauce rich and creamy.

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

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.