This week I tried two new recipes. One was from the Skinny Chicken Rollatini. It was DELICIOUS, I actually followed the recipe. Usually I add something here and there since I find most food to be under flavored.
The second recipe was from the February Rachael Ray, Pasta with Broccoli Sauce. The recipe is as follows.
1lb of recchiette
5 cups of broccoli florets plus 2 cups peeled, chopped stems
2 cloves of garlic
3 tbsp EVOO
1 tsp lemon zest
3/4 cup of grated parm. cheese
You are supposed to cooked the pasta, add the florets 3 minutes before the pasta is done. In a processor finely chop stems and garlic. Heat the EVOO in a pan, add the stem mixture and the lemon zest cook for a few minutes and then add 1 cup of the pasta water. cook the mixture for 5 minutes until reduced some and add the cheese, pasta, and florets.
This was not my favorite nor do I think it was a hit with kids. I added a bunch of stuff to this because the sauce seemed watery and blah. I think in the future if I was going to make this I wouldn't bothering with the water but ricotta cheese as a base and add some chicken stock or just EVOO to thin the mixture.