Broccoli with Ricotta Over Pasta
Yield
4 servingsPrep
18 minCook
12 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 2 | medium |
garlic cloves
chopped fine |
*
|
| 1 | small |
onions
chopped fine |
|
| ½ | tablespoon |
caraway seeds
whole |
|
| ½ | pound |
broccoli florets
and stems, cut into 1/2 inch pieces (about 2 cups) |
|
| 1 | cup |
chicken broth
reduced |
|
| ¼ | pound |
ricotta cheese
part skim milk |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 | x |
pasta
of your choice |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 2 | medium |
garlic cloves
chopped fine |
*
|
| 1 | small |
onions
chopped fine |
|
| 7.5 | ml |
caraway seeds
whole |
|
| 226.8 | g |
broccoli florets
and stems, cut into 1/2 inch pieces (about 2 cups) |
|
| 237 | ml |
chicken broth
reduced |
|
| 113.4 | g |
ricotta cheese
part skim milk |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 1 | x |
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 sauté, 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.
