Pasta, Cheese, and Trees

This is kind of like Fettuccine Creama, but a little lighter. The girls love it.

1 lb. penne, corkscrew pasta, or medium shells
1 lb. broccoli tops
sliced carrots
1 Tbs olive oil
2 Tbs butter, cut up
1-2 garlic cloves, chopped
1 cup ricotta cheese
1/2 cup grated Parmesan or Romano cheese
salt & pepper to taste

Cook pasta to al dente. Meanwhile, pull apart broccoli into small "trees," and slice carrots. Put the broccoli and carrots into a pot and add enough water to just cover the tops. Bring water to a boil and add some salt. Cook for 5 minutes once the water comes to a boil. Drain.
Pour olive oil and butter into a deep frying pan and heat over low heat. When butter melts, add the garlic and cook 5 minutes. Stir in broccoli and cooked pasta. Add ricotta and Parmesan, and stir to combine. Season with salt and pepper.