Fusilli "Caesar"

I love pasta, and I find I can eat it and stay trim if I make it myself and keep the portion reasonable. Since I can no longer have my favorite, Pasta Caprese, I developed this recipe - which is just as delicious. Some people think they hate anchovies, but they probably don’t realize that they enjoy the flavor of them all the time, in Caesar dressing.

Ingredients:
• Fusilli spaghetti, or regular spaghetti (use whole wheat if you like)
• Half cup sliced cremini mushrooms
• One cup chopped broccoli
• Three cloves of garlic, minced
• Three tablespoons chopped fresh parsley
• Five anchovy filets
• Ample olive oil
• Kosher salt

Cook pasta in salted boiling water, per package instructions, enough for two people.

Note: Preparing the mushrooms, broccoli, and sauce separately uses less olive oil. This may not be authentic, but it makes the dish lower in fat. Prepare the mushrooms and broccoli before making the sauce.

To prepare the mushrooms:
Sautee mushrooms in one tablespoon of olive oil and a sprinkle of kosher salt.
When mushrooms are soft, remove from pan and set aside.

To prepare broccoli:
Chop broccoli and place on microwavable plate, sprinkle with kosher salt.
Cover the plate with a moist paper towel.
Microwave on high for 20 seconds. Note: This steams the broccoli, utilizing zero fat and locking the nutrients in. Set aside.

Sauce:
Sautee garlic, parsley, and anchovies in 2-3 tablespoons of olive oil.
Note: The anchovies will disintegrate as they cook, imparting its flavor into the sauce.
Add 1/8 cup pasta water to mixture to form sauce.

Add mushrooms and broccoli to the pan, mix them together.
Add al dente pasta to the pan, fully incorporating all ingredients.