Young Brocoli Ricotta Pasta

So for supper tonight, I made something new…and I'm going to skip straight to the recipe now!

(This is how I would prepare it if I were to do it again, but not exactly how I it today. I didn't have quite the ingredients for it.)

1 cup alfredo sauce
1/2 cup ricotta cheese
4 cloves garlic (or more…!!)
1/2 cup parmesan cheese
4-5 young brocoli shoots, chopped
prepared pasta (with grooves or cups to hold the sauce)

Mix alfredo, ricotta, garlic and parmesan in frying pan, add brocoli. Heat on medium low, covered, for ten minutes or so, until it starts to bubble slightly. Mix, pour over pasta. Garnish with more parmesan and/or parsley.

This is nice, it's a bit sweet for me, but I really liked the texture of the brocoli—almost like asparagus, but crisper. I think it would work best with firm pasta, but I think every pasta is better al dente, so that doesn't mean much.

Here's the pasta, one-day old.
I forgot to take a picture from Friday night, so a re-heated Saturday is what you get! It was still good, though, and with everything mixed into one pot, heated quickly on the stove.

Let me know what you do with it, what are your variations?