Penne with Broccoli & Ricotta

prep time:: 10 min
total time:: null about 28-30 minutes

Makes 4 good servings

Nutritionists praise broccoli for its fiber, vitamins,calcium, and iron. You’ll appreciate its goodness in this creamy entree, made with penne (quills).

ingredients

12 oz penne, macaroni, or other dry pasta shape
2 Tb olive oil
onion to taste
1 lb. broccoli flowerets, cut into bite-size pieces
1/4 c water
Coarsely ground pepper
1 1/2 c part-skim ricotta cheese
Grated Parmesan cheese

directions

1
In an 8-10-quart pan, cook pasta in 6 quarts boiling water until al dente (7-9 minutes or according to package directions).
2
Meanwhile, heat oil in a wide frying pan over medium-high heat. Add onions and cook, stirring often,for 1 minute. ** (see notes) Add broccoli and cook, stirring often, until bright green (about 3 more minutes). Add the 1/4 cup water to vegetable mixture and bring to a boil; reduce heat, cover, and simmer until broccoli is tender-crisp (about 5 minutes). Remove from heat and season to taste with pepper.
3
Drain pasta, reserving about 1/4 c of the cooking water; place pasta in a large, warm bowl. Add broccoli mixture and ricotta; stir well. If mixture is too dry, stir in enough of the reserved pasta water to moisten. Offer with Parmesan.

notes

You can make 1/2 receipe. ** I cooked the pasta in part Low-fat Chicken broth and added the broccoli for about 8 minutes. This gives more flavor to the pasta and broccoli using the chicken broth.

Source: Sunset Light & Healthy Cook Book