•1 pound penne, corkscrew pasta, or medium shells (I used gluten-free spirals)
•1 pound broccoli tops
•1 tablespoon extra-virgin olive oil (EVOO)
•2 tablespoons butter, cut up
•3 cloves garlic, chopped
•1 cup ricotta cheese (I used skim)
•1/2 cup grated Parmesan or Romano cheese
• Salt and freshly ground black pepper, to taste
1. Cook pasta to al dente according to package directions. Meanwhile, pull apart broccoli into small "trees." Put the broccoli into a pot and add enough water to just cover the tops. Bring the water to a boil and add 4 pinches salt. Cook for 5 minutes once the water comes to a boil. Drain.
2. Pour EVOO and butter into a deep frying pan and heat over low heat. When the butter melts, add the garlic and cook 5 minutes. Stir in broccoli and cooked pasta. Add ricotta and Parmesan, and stir to combine. Season with salt and pepper.