Bring a medium saucepan of salted water to the boil. Cook the broccoli for 5 minutes, until tender. Drain and set aside.

Bring a large pot of water to the boil. Add a tablespoon of salt and a splash of oil. Cook the pasta according to the packet directions, until al dente. Drain and return to the pan.

Meanwhile, heat the oil in a large frying pan over low-medium heat. Add the garlic and saute until softened. Add the tomatoes and cook for 2 minutes, until just softened. Add the broccoli and cook for a further 1-2 minutes, until heated through. Add the ricotta and toss to combine. Season with salt and pepper.

Add pasta and toss to coat. Serve with parmesan. Serve hot. Serves 4.