Bow Ties with Broccoli and Tomatoes
8 ounces bow tie pasta (about 3 cups)
3 cups fresh broccoli florets
2 teaspoons crushed fresh garlic
1 pound fresh plum tomatoes (6-7 medium), diced
1/4 cup chicken or vegetable broth
1 1/2 teaspoons dried Italian seasoning
1/4-1/2 teaspoon crushed red pepper
1/4 cup grated nonfat or regular Parmesan cheese
1 cup nonfat or low-fat ricotta cheese
Cook the pasta al dente according to package directions. About 2 minutes before the pasta is done, add the broccoli to the pot. Cook until the broccoli turns bright green and is crisp-tender and the pasta is al dente. Drain well, return to the pot, and cover to keep warm.
While the pasta is cooking, coat a large nonstick skillet with nonstick olive oil cooking spray, and preheat over medium-high heat. Add the garlic, and stir-fry for about 30 seconds, or just until the garlic begins to turn color.
Add the tomatoes, broth, Italian seasoning, and red pepper to the skillet, and reduce the heat to medium-low. Cover and cook, stirring occasionally, for 4 to 5 minutes, or just until the tomatoes are heated through and just beginning to soften.
Add the pasta mixture to the skillet, and toss to mix well. Remove the skillet from the heat, and toss in the Parmesan. Serve hot, topping each serving with 1/4 cup of the ricotta.