Broccoli With Ricotta Over Pasta

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   In a large skillet or saucepan, heat the oil with the garlic,

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   onion, and

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   caraway seeds, over moderate heat. As soon as they sizzle, add the

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   brocolli and saute, stirring continuously, until it turns dark

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   green,

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   about 1 minute.

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   Add the broth and bring to a boil. Reduce the heat, cover and

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   simmer until

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   the broccoli is tender, 10 to 12 minutes.

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    Dot the sauce with the ricotta and, as soon as it begins to melt,

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    spoon

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    over cooked pasta. Garnish with parsley.

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    Note 1: to make reduced chicken broth, briskly boil 2 cups of the

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    canned

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    broth of your choice until it evaporates down to 1 cup.

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    Note 2: For an even lighter version, you can substitute hoop cheese

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    for

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    the ricotta.

No additional tips available.