Neufchtel-style cream cheese, softened cup marinated artichoke hearts, drained and chopped 2 Tbs. chopped green olives, optional 3 Tbs. grated Parmesan cheese, divided 2 Tbs. light mayonnaise tsp. grated lemon zest Pinch cayenne pepper 1 cup cooked broccoli, finely chopped (3 oz.) Pinch smoked paprika for garnish, optional 1. Here, cooked broccoli is blended with fresh mint and parsley for a bright, springtime take on the pasta sauce. 6 Tbs. blanched hazelnuts, plus more for garnish, optional 2 cups broccoli florets 1 cups loosely packed parsley leaves cup plus 2 Tbs. olive oil, plus more for drizzling, optional cup mint leaves 4 tsp. lemon juice 1 tsp. grated lemon zest 1 tsp. capers, rinsed and drained, optional 5 large garlic cloves, peeled 12 oz. farfalle pasta 1. If you like extra-crispy pizza, prebake the dough 3 to 4 minutes before adding Toppings. 2 Tbs. nonhydrogenated margarine or butter, divided 6 oz. mushrooms, sliced (2 cups) 8 oz. broccoli florets (3 cups) 1 Tbs. all-purpose flour 1 cup low-fat milk 2 cloves garlic, minced (2 tsp.) tsp. salt cup shredded mozzarella, divided cup grated Parmesan, divided 1 13.8-oz.