Pasta with Broccoli and Ricotta Sauce

1/2 lb. ziti, penne, rigatoni, or rotini
1 T. unsalted butter
1 T. olive oil
3 garlic cloves, minced
1/8 t. crushed red pepper flakes
3 scallions, thinly sliced
1 bunch broccoli, stalks peeled and cut into small pieces
1 c. part-skim ricotta cheese, at room temperature
1/4 c. milk
1/4 c. grated Parmesan cheese
1/4 t. dried basil
1/4 t. dried oregano
1/4 t. salt
Freshly ground black pepper to taste

Cook pasta per package directions until al dente.

Meanwhile, heat the butter and olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes, and scallions; saute 2 minutes, stirring frequently. Add the broccoli, toss, then add a few T. water. Cover the pan and cook just until the broccoli is tender but still bright green, about 5 minutes. Keep warm over low heat.

In a medium bowl beat together the ricotta, milk, Parmesan, basil, oregano, salt, and pepper, along with 2 T. of the pasta water.

Drain the pasta in a colander. Place in a large serving bowl or return to the pot. Stir in the ricotta mixture to coat, then toss with the broccoli. Serve immediately.

Serves 2-3.

Adapted from Quick Vegetarian Pleasures, p. 121.