Broccoli with Ricotta over Pasta
1 Tablespoon Olive oil
2 Garlic cloves, chopped fine
1 Small Onion, chopped fine
1/2 Tablespoon Whole caraway seeds
2 Cups Broccoli florets and stems, cut into 1/2 pieces
1 Cup Reduced chicken broth*
1/4 lb Part skim milk ricotta cheese
2 Tablespoon Chopped fresh parsley
Use the Pasta of your choice
*To make reduced chicken broth, briskly boil 2 cups of the
canned broth of your choice until it evaporates down to 1 cup.
1. In a large skillet heat the oil with the garlic, onion, and
caraway seeds, over moderate heat.
2. As soon as they sizzle, add the brocolli and saute, stirring
continuously, until it turns dark green, about 1-2 minutes.
3. Add the broth and bring to a boil. Reduce the heat, cover
and simmer until the broccoli is tender, 10 to 15 minutes.
4. Dot the sauce with the ricotta and, as soon as it begins
to melt, spoon over cooked pasta.
5. Garnish with parsley.