Farfalle Pasta With Broccoli and Ricotta

This is Alva Carpenter's recipe from the SLIM LINES column, Thursday. Enjoy!

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  lb farfalle pasta
• 2  tablespoons extra virgin olive oil
• 2  cloves garlic, peeled,washed and crushed
• 4  cups fresh broccoli florets
•  salt
• 1⁄8 teaspoon nutmeg
•  fresh ground black pepper, to taste
• 1  cup part-skim ricotta cheese

Directions

1. Bring a large pot of salted water to a boil.
2. Add pasta to it.
3. Cook for 12-14 minutes or until it is al dente.
4. Heat olive oil in a large skillet on medium flame.
5. Once its hot, toss in the garlic and stir-fry for 30 seconds.
6. Add broccoli florets, salt, pepper and mutmeg.
7. Cook for 4 minutes or until the broccoli is just tender.
8. Remove from heat.
9. Put the broccoli in a bowl.
10. Add ricotta cheese to it.
11. Now, drain the pasta and add it to the broccoli florets bowl.
12. Toss and serve immediately.
13. Enjoy!