Title: Broccoli with ricotta over pasta
 Categories: Pasta, Sauces, Low-cal, Low-fat
      Yield: 4 Servings
 
      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  Reduced chicken broth
    1/4 lb Part skim milk ricotta
           -cheese
      2 tb Chopped fresh parsley
           Pasta of your choice
 
  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.