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Thursday, December 13, 2012

No Turkey

Photo and text by KARA DiCAMILLO/ News contributor
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.

Penne with Broccoli and Ricotta
Serves 2
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
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.