Broccoli with Ricotta Over Pasta
1 tb Olive oil 2 md Garlic cloves, chopped fine 1 sm Onion, chopped fine 1/2 tb Whole caraway seeds 1/2 lb Broccoli florets and stems, -cut into 1/2" pieces (about -2 cups) 1 c Red...
Ingredients
- 1tbsp olive oil
- 2medium garlic cloves, chopped fine
- 1small onion, chopped fine
- 1/2tbsp whole caraway seeds
- 1/2lbbroccoli florets and stems,
- 1/4lbpart skim milk ricotta
Directions
- 1
1 tb Olive oil 2 md Garlic cloves, chopped fine 1 sm Onion, chopped fine 1/2 tb Whole caraway seeds 1/2 lb Broccoli florets and stems, -cut
- 2
As soon as they sizzle, add the brocolli and saute, stirring continuously, until it turns dark green, about 1 minute
- 3
Add the broth and bring to a boil
- 4
Reduce the heat, cover and simmer until the broccoli is tender, 10 to 12 minutes
- 5
Dot the sauce with the ricotta and, as soon as it begins to melt, spoon over cooked pasta
- 6
Garnish with parsley
- 7
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
- 8
Note 2: For an even lighter version, you can substitute hoop cheese for the ricotta.