Ingredients
Coarse salt
3/4 cup penne or other short pasta (2 ounces)
1 cup broccoli florets
1 teaspoon olive oil
1/2 small red onion, cut lengthwise into 1/2-inch-thick slices
1 garlic clove, thinly sliced
1/4 cup part-skim ricotta cheese, room temperature
Preparation
Bring a medium saucepan of salted water to a boil. Add penne, and cook 2 minutes less than package instructions for al dente; add broccoli. Cook 2 minutes or until penne is al dente and broccoli is bright green. Reserving 1/2 cup pasta water, drain pasta and broccoli; set aside.
In the same pan, heat oil over medium. Add onion and garlic; cook, stirring constantly, until onion is tender and lightly browned, about 5 minutes. Add pasta water as needed to help loosen any browned bits from bottom of pan.
Add penne and broccoli, and cook until warmed through; season with salt and pepper. Transfer pasta mixture to a serving dish. Top with ricotta; season with salt and pepper.
