1 tbsp. olive oil
2 garlic cloves, finely chopped
1 onion, finely chopped
1/2 lb. broccolini florets and stems, cut into 1/2 inch pieces
1 c. reduced sodium chicken broth
1/4 lb. ricotta cheese
2 tbsp. chopped fresh Italian parsley

In a large skillet or saucepan, heat the oil with the garlic and onion and over moderate heat. As soon as they sizzle, add the broccoli and sauté, stirring continuously, until it turns dark green, about 1 minute. Add the broth and bring it to a boil.

Reduce heat, cover, and simmer until the broccoli is tender, 10 to 12 minutes. Dot the sauce with the ricotta and, as soon as it begins to melt, spoon over cooked pasta. Garnish with parsley.

Serves 4.