Broccoli with ricotta over pasta

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
2 mediums Garlic cloves, chopped fine
1 small Onion, chopped fine
½ tablespoon Whole caraway seeds
½ pounds Broccoli florets and stems, cut into 1/2\" pieces (about 2 cups)
1 cup Reduced chicken broth
¼ pounds Part skim milk ricotta cheese
2 tablespoons Chopped fresh parsley
Pasta of your choice

Directions

In a large skillet or saucepan, heat the oil with the garlic, onion, and caraway seeds, over moderate heat. As soon as they sizzle, add the brocolli and saute, stirring continuously, until it turns dark green, about 1 minute.

Add the broth and bring to a boil. Reduce the heat, cover and simmer until the broccoli is tender, 10 to 12 minutes.

Dot the sauce with the ricotta and, as soon as it begins to melt, spoon over cooked pasta. Garnish with parsley.

Note 1: to make reduced chicken broth, briskly boil 2 cups of the canned broth of your choice until it evaporates down to 1 cup.

Note 2: For an even lighter version, you can substitute hoop cheese for the ricotta.

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