Crawled into work today and made it through a half-day. I’m trying hard not to overdo it, yet not get too behind in work. There’s a fine line there…
Dinner tonight consisted of leftovers from yesterday, supplemented by two new things. One was a simple plate layered with deliciously ripe tomatoes, fresh basil and the soft and creamy hunk of mozzarella we picked up at the Italian grocery store on Saturday. Drizzled with a dab of balsamic vinegar, extra virgin olive oil, and a smattering of cracked salt and pepper. Totally beckoning Summer with this dish, and I love the smell of fresh basil. That being said, I’m submitting this post and picture over to Kalyn’s Kitchen for her ongoing Herb Blogging. It doesn’t get much better than fresh basil.
The second dish is a new recipe from Martha Stewart and you’re going to have to wait ’till March 1 to read about it, since I’m bound to hold it in until it appears exclusively on the site I made it for. Hang in there. It’s a new recipe for something you’ve probably had or made very frequently, but surprisingly enough, I just may give up my usual recipe for her version. Just maybe…
All for tonight, folks. Tune in tomorrow for the weekly ARF/5-A-Day Tuesdays round-up. Until then…
Mamma’s Broccolini and Ricotta Pasta
2 bundles (3 cups) chopped broccolini florets or 2 heads of broccoli rabe tops, chopped
2 tablespoons extra virgin olive oil
1 pound skinless, boneless chicken breasts, diced
4 garlic gloves, minced
1 pound rigatoni, cooked until al dente, 1 cup of boiling water reserved
2 cups (1 pound) part-skim ricotta cheese
6-8 sprigs fresh thyme, leaves stripped from stem and chopped
a couple pinches of ground nutmeg
coarse salt and pepper to taste
Simmer broccolini in a cup of water, covered, for 5 minutes, then drain. If using broccoli rabe, simmer for 8-10 minutes to extract bitterness. Drain well. Heat oil in a big, deep skillet over medium heat. Add chicken and garlic. Cook for 5-8 minutes or until chicken is cooked through. Add broccolini or rabe, pasta, ricotta, the 1 cup cooking water from pasta, thyme, nutmeg, and salt and pepper to the pan. Toss until creamy, then transfer to a serving platter. Serve with a tomato and onion salad and crusty bread.