| 1 box | BARILLA Penne |
| 3 cloves | garlic, halved |
| 2 pounds | broccoli, halved lengthwise and sliced diagonally |
| 2 tablespoons | extra virgin olive oil |
| 1/4 cup | freshly grated Parmigiano Reggiano cheese, divided |
| 1 teaspoons | salt |
| 1/4teaspoon | freshly ground black pepper |
| 1 cup | ricotta cheese |
| 1 tablespoon | finely chopped fresh basil (may substitute 1 tsp. dried basil) |
COOK Penne and garlic according to package directions, adding broccoli during last 3 minutes of cook time. Drain, removing garlic. Place pasta and broccoli in large bowl.
ADD oil, 2 tablespoons Parmigiano cheese, basil, salt and pepper; toss to coat.
STIR in ricotta cheese. Sprinkle with remaining Parmigiano cheese.