|Source: Beverly Cain (1993)|
|Prep time: 15 minutes||Cooking time: 20 minutes||Total time: 35 minutes|
In large pot of boiling water, cook fusilli 10 to 12 minutes, or until tender; drain. To prepare sauce, in food processor, combine ricotta, milk, walnuts, parsley, garlic and salt. Process until smooth. In large nonstick skillet, heat ricotta sauce, broccoli and tomatoes over low heat, 5 to 8 minutes, or until heated through. Add fusilli to skillet; toss to coat fusilli with sauce.