Ingredients
Coarse salt and ground pepper
3/4 cup penne or other short pasta (2 ounces)
1 cup broccoli florets (2 ounces)
1 teaspoon olive oil
1/2 small red onion, cut lengthwise into -inch-thick slices
1 garlic clove, thinly sliced
1/4 cup part-skim ricotta cheese, room temperature
Description
PBS Everyday Food
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