Broccoli Ricotta Pasta

I had this recipe that just wasn't working out, so I changed it a fair amount until I liked it better.

1/2 lb. short pasta of any shape
1 bunch broccoli
2 Tb. extra virgin olive oil
1 yellow onion
Fresh garlic or bottled garlic (a few cloves or a spoonful)
1 cup ricotta cheese
1 cup parmesan cheese
Milk
Nutmeg - a dash or so
Grape tomatoes (not necessarily required, but it adds a lot)
Salt and pepper

Put a big pot of water on to boil and a small saucepan with a few inches of water in it to boil. Wash off and then chop up the broccoli into bitesize pieces. When the water in the saucepan comes to the boil, add the broccoli and salt the water (this preserves the green color, as well as flavoring the broccoli). Turn the heat down just a little and cover the saucepan with a lid. Let it cook for 2-4 minutes, until fork-tender. While it cooks, chop up the onion (and garlic, if using fresh). When the water in the pot comes to a boil, add the pasta and a fair amount of salt (flavors the pasta). I also add a few drops of olive oil to the water so that it doesn't foam over. Cook according to al dente directions on package.
Meanwhile, put a large skillet on medium-low heat with a tablespoon or two of extra virgin olive oil (depends on how large your onion is). Let it heat for a little, then add the onion (and fresh garlic, if using). If using bottled garlic, put a little in after adding the onion to the oil. Salt and pepper the skillet. Let it cook 4-5 minutes, until the onion becomes soft and a little transparent. When the broccoli finishes cooking, drain the water off and set aside. While it cooks, measure out a cup of ricotta cheese and a cup of grated parmesan cheese into a large bowl. Add a splash of milk and start mixing them together. Keep adding small amounts of milk as needed to get it mixed together, but not too liquidy. Add some salt and pepper and nutmeg to the mixture and incorporate it through. When the onion and garlic is ready, add the broccoli and when the pasta is ready, drain it off and add it to the mixture. If your skillet is really full, transfer the mixture to the large pot the pasta had cooked in. Halve the grape tomatoes as you have time along the way or even right at the end. Add the grape tomatoes and ricotta mixture to the pasta mixture and start stirring it together, adding splashes of milk as need to help it mix to a desirable consistency for your tastes - for me a pretty thick sauce. Salt and pepper the whole mixture to taste (make sure you taste it to make sure). Done. Serve. :)
We LOVE eating this. We've made it like 4 times already. I'd suggest a sald alongside it and maybe some Italian bread. :D