After Thanksgiving
most of us max out on turkey, with turkey dinners, turkey sandwiches, turkey
soup, or just about any creative turkey concoction that we can come up with.
Let’s just say that this week I wanted to cook anything but turkey and, because
I hosted Thanksgiving dinner, the last thing I even wanted to do was cook.
I decided to keep this
mid-week dinner simple. Using broccoli from my CSA and Narragansett Creamery
ricotta cheese, I was able to pull this dish together in as little as a
half-hour. There are only a few ingredients, but the result is delicious,
especially on a cold night.
2 cups broccoli
florets
Half pound of pasta (penne, fusilli or farfalle)
Quarter cup of olive oil
Half an onion, diced
3 cloves garlic, minced
Salt
Freshly cracked pepper
Quarter cup of dry white wine
1 teaspoon of red pepper flakes
Three-quarters of a cup of ricotta cheese
Grated parmesan cheese for sprinkling
Half pound of pasta (penne, fusilli or farfalle)
Quarter cup of olive oil
Half an onion, diced
3 cloves garlic, minced
Salt
Freshly cracked pepper
Quarter cup of dry white wine
1 teaspoon of red pepper flakes
Three-quarters of a cup of ricotta cheese
Grated parmesan cheese for sprinkling
Bring a large pot of
salted water to a boil and add the broccoli. Cook for 2 minutes, remove it and
set aside. Be careful not to overcook the broccoli — you still want it a bit
firm. Once you remove the broccoli, add the pasta to the same water and cook
until it is al dente. Drain and set aside.
Meanwhile, in a large
pan, heat the olive oil over medium-high heat and add the onion and garlic. Season
with salt and pepper and sauté for a few minutes or until the onion and garlic
is translucent. Add the white wine and red pepper flakes turn the heat to
medium-low. Let the mixture simmer for 5 minutes and then add the pasta and
ricotta to the pan. Lightly mix until the ricotta is incorporated. Then, gently
fold in the broccoli.
Serve immediately and sprinkle with the
parmesan cheese. Enjoy.
