ORECCHIETTE with BROCCOLI, TOMATOE & RICOTTA

• 400 grams (14 oz) broccoli, cut into florets
• 500 grams (1lb 2 oz) orrechiette or any pasta desired
• 4 tbsps. olive oil
• 2 clove garlic, finely chopped
• 250 grams (9 oz) cherry tomatoes
• 200 grams (7 oz) ricotta, crumbled
• 1 salt and freshly ground black pepper
• 1/4 cup grated parmesan

1. Bring a medium saucepan of salted water to the boil.
2. Cook the broccoli for 5 minutes, until tender.
3. Drain and set aside.
4. Bring a large pot of water to the boil.
5. Add a tablespoon of salt and a splash of oil.
6. Cook the pasta according to the packet directions, until al dente.
7. Drain and return to the pan.
8. Meanwhile, heat the oil in a large frying pan over low-medium heat.
9. Add the garlic and saute until softened.
10. Add the tomatoes and cook for 2 minutes, until just softened.
11. Add the broccoli and cook for a further 1-2 minutes, until heated through.
12. Add the ricotta and toss to combine.
13. Season with salt and pepper.
14. Add pasta and toss to coat.
15. Serve with parmesan.
16. Serve hot.
17. Serves 4.

broccoli, olive oil, clove garlic, tomatoes, ricotta, salt, parmesan

Taken from cookpad.com/us/recipes/335708-orecchiette-with-broccoli-tomatoe-ricotta (may not work)