Ingredients
6 ounces uncooked fettuccini pasta
1 Tbsp + 1 tsp olive oil
1 clove garlic, minced
1-1/3 cup part-skim ricotta cheese
2 cups cooked broccoli
(reserve 1/2 cup cooking water)
1/2 tsp salt
1/4 tsp ground black pepper
1 Tbsp + 1 tsp grated Parmesan cheese
Cook pasta according to package directions, al dente.
Heat oil in a 9" skillet. Add garlic and saute until golden. Add ricotta cheese and cook, stirring occasionally until cheese begins to melt and bubbles appear. Add reserved broccoli water, salt and pepper and stir to combine.
Drain pasta. Return to pot. Add cheese mixture and broccoli and toss lightly to combine. Serve each portion with 1 tsp grated Parmesan cheese.
