extra virgin olive oil
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
Number of Servings: 6
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin