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Penne and Broccoli
- 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 half -inch-thick slices
- 1 garlic clove thinly sliced
- 1/4 cup part-skim ricotta cheese room temperature
Directions:View on PBS Food
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