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:
Bring a large pot of salted water to a boil.
Add pasta to it.
Cook for 12-14 minutes or until it is al dente.
Heat olive oil in a large skillet on medium flame.
Once its hot, toss in the garlic and stir-fry for 30 seconds.
Add broccoli florets, salt, pepper and mutmeg.
Cook for 4 minutes or until the broccoli is just tender.
Remove from heat.
Put the broccoli in a bowl.
Add ricotta cheese to it.
Now, drain the pasta and add it to the broccoli florets bowl.
Toss and serve immediately.
Enjoy!
Servings: 6
Time preparation: 20 min.
Time total: 40 min.