 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This recipe originally appeared in Rachael Ray's Cooking Rocks! 30-Minute Meals for Kids, but I got it from Everyday with RR. This one is for MY little one! And her daddy. LOL. Ingredients:
1 lb broccoli floret |
salt & freshly ground black pepper, to taste |
1 lb pasta (shells or elbows) |
1 tablespoon extra virgin olive oil |
2 tablespoons butter, cut up |
3 garlic cloves, chopped |
1 cup ricotta cheese |
1/2 cup grated parmesan cheese or 1/2 cup parmigiano-reggiano cheese or 1/2 cup romano cheese |
Directions:
1. Put a big pot of water on to boil for the pasta.
2. Separate the broccoli into small trees by pulling them apart. Trim off the woody stems of your trees so you can break them up.
3. Put the broccoli florets (trees) into a pot and add water enough to just cover the tops.
4. The broccoli should cook about 5 minutes once the water comes to a boil. Drain.
5. When the pasta water boils, put 4 pinches of salt into the pot and add pasta. Cook to al dente (that's Italian for done but still with a bite to it ), according to package directions.
6. Pour oil and butter into a deep frying pan and heat it up over low heat. When the butter melts, add the garlic and cook it 5 minutes.
7. Add the broccoli to the garlic.
8. Drain the pasta and add to broccoli. Add the ricotta and grated cheese, and have the GH stir it all up in the big frying pan.
9. Add a little salt and pepper and taste the pasta and trees to see how the seasoning is.
|
|