Farfalle Pasta with Broccoli and Ricotta

This recipe serves:  1 2 4 6

2 1/2 ounces farfalle pasta
1 teaspoon extra virgin olive oil
1/3 clove garlic, crushed
1/2 cup broccoli florets
salt, to taste
freshly ground black pepper
1 pinch nutmeg
5 tablespoons part skim ricotta cheese
1. Bring a large pot of salted water to a boil. Drop the pasta in it and cook for 12 to 14 minutes, until al dente.

2. Meanwhile heat the olive oil in a large skillet over medium heat. Add the garlic and stir for 30 seconds. Add the broccoli florets, salt, pepper and nutmeg and cook for 3 to 4 minutes, just until the broccoli begins to get tender. Remove from heat and place the broccoli mixture in a large bowl with the ricotta cheese.

3. Drain the pasta and immediately toss it with the broccoli and ricotta.

Serving Size: about 2 cups

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