1 tb Olive oil
2 md Garlic cloves, chopped fine
1 sm Onion, chopped fine
1/2 tb Whole caraway seeds
1/2 lb Broccoli florets and stems,
-cut into 1/2" pieces (about
-2 cups)
1 c  Reduced chicken broth
1/4 lb Part skim milk ricotta
-cheese
2 tb Chopped fresh parsley
Pasta of your choice

In a large skillet or saucepan, heat the oil with the garlic, onion, and
caraway seeds, over moderate heat. As soon as they sizzle, add the brocolli
and saute, stirring continuously, until it turns dark green, about 1
minute. Add the broth and bring to a boil. Reduce the 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. Note 1: to make reduced chicken broth, briskly boil 2
cups of the canned broth of your choice until it evaporates down to 1 cup.
Note 2: For an even lighter version, you can substitute hoop cheese for the
ricotta.