Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 2 tablespoons 30ml Garlic cloves - chopped fine (medium)

  3. 1 tablespoon 15ml Onion - chopped fine (small)

  4. 1/2 tablespoon 7 1/2ml Whole caraway seeds

  5. 1/2 lb 227g / 8oz Broccoli florets and stems - cut into 1/2" pieces

  6. - 2 cups)

  7. 1 cup 237ml Reduced chicken broth

  8. 1/4 lb 113g / 4oz Part skim milk ricotta - cheese

  9. 2 tablespoons 30ml Chopped fresh parsley

  10. Pasta of your choice

Instructions Jump to Ingredients ↑

  1. 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.


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