Creamy Pasta With Broccoli

• 8 oz. uncooked fettucini
• 2 Tbsp. olive oil
• 1 clove garlic, minced
• 1 (15 oz.) container part skim Ricotta cheese
• 1 (16 oz.) pkg. frozen broccoli cuts, cooked (reserve 3/4 c. cooking liquid)
• 1 tsp. salt
• 1/2 tsp. freshly ground pepper
• 2 Tbsp. grated Parmesan cheese

1. In saucepan, cook fettucini in boiling water, according to package directions.
2. While pasta is cooking, heat oil in a 10-inch skillet, add garlic and saute until golden.
3. Add Ricotta cheese. Cook, stirring occasionally, until cheese begins to melt and bubbles appear.
4. Add reserved cooking liquid, salt and pepper; stir to combine.
5. Drain fettucini well and return to saucepan. Add cheese mixture and broccoli; toss lightly to combine.
6. Serve each portion sprinkled with Parmesan cheese.
7. Serves 6.

fettucini, olive oil, clove garlic, ricotta cheese, frozen broccoli cuts, salt, freshly ground pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=976240 (may not work)