Broccoli with Ricotta Over Pasta

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.