Tuesday, March 16, 2010

Second Chances

So how is the new moon treating everyone? Personally I had a headache all day yesterday so I think the moon needs to try harder, or maybe I should give it another chance, or two, (or until the end of the month) to make it's astrological influence known. I'll let you know if anything significant occurs.

At least I'm still (kind of) trying not eat chocolate for dinner and got inspired by the recent Recipes for Health in The NY Times. If you like broccoli rabe, this recipe is for you. If not, too bad. (Kidding!) You could substitute spinach or another green of your choosing.

Pappardelle with Broccoli Rabe and Ricotta
(Adapted from Martha Rose Shulman)

1 pound broccoli rabe, stemmed and washed (do not dry)*
2 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced
1/8 teaspoon dried red pepper flakes
Salt and freshly ground black pepper
3/4 pound pappardelle
3/4 cup fresh ricotta cheese
1/2 cup freshly grated Parmesan

1. Bring a large pot of salted water to a boil.

2. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the garlic and red pepper flakes and cook for about 30 seconds, just until fragrant. Add the freshly washed broccoli rabe and toss in the hot pan, just until the greens are lightly coated with oil. Cover and cook until the broccoli rabe is tender, about 5 minutes. Season with salt and pepper to taste. Remove from the heat.

3. Add the pappardelle to the pot of boiling water and cook until al dente, about 4 minutes if the pasta is dried. Drain the pasta, and in a large serving bowl, toss it with the broccoli rabe, ricotta, and Parmesan. Serves four(ish).

*Note: If you do use broccoli rabe, don't thoroughly drain it after you wash it. The excess water droplets will help it cook without drying out.


WendyB said...

You can put almost anything with pasta and I'll like it.

stacy said...

Yummy... comfort food!

LYNDA said...

looks delicious! great photos

Jennifer said...

I LOVE broccoli rabe. I enjoy the bitter taste. Your photo makes this dish so appealing.