Broccoli With Ricotta Over Pasta
Preparation Time: 10 minutes
Cooking Time: 15 minutes
1 Tbsp. Olive oil
2 Garlic cloves, chopped fine
1 Onion, chopped fine
1/2 tsp. Whole caraway seeds
1/2 lb. Broccoli florets and stems, cut into 1/2 pieces
1 cup Vegetable or chicken broth
1/4 lb. Part skim milk ricotta cheese
2 Tbsp. Chopped fresh parsley (or 1 Tbsp. dried)
Whole wheat pasta of your choice
Cook pasta as directed until al dente.
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 broccoli 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.