1. In heavy large skillet heat olive oil over medium heat. 2. Add broccoli and onions; saute on low heat about 6 minutes until onion softens. Stir in parsley. 3. Pour into a blender; add the ricotta, egg, half and half, salt and cayenne; blend well. 4. In a large serving bowl toss hot pasta with mixture. 5. Sprinkle with cheese and serve.
Per Serving: 611 Calories (40.5% from fat); 27g Fat (10g Sat, 14g Mono, 2g Poly); 22g Protein; 68g Carbohydrate; 3g Dietary Fiber; 94mg Cholesterol; 445mg Sodium. Food Exchanges: 4 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 4 1/2 Fat.