This is one classy meal. It just looks so smart. It’s the kind of thing you could throw together in minutes if you were suddenly cooking for a group. Toss it on to a the centre of plate and sprinkle with some parmesan and you’re good to go.
This recipe is another NYT Cooking victory. You can find their recipe HERE. I find it most helpful to start by having a quick read of the recipe and a good read through of the comments section. Some of the most useful tips and tricks I’ve found for cooking in general have been in their comments. These people know their stuff!
For this recipe, I decided to use broccolini as my green. I find it quite elegant looking when compared to its brother – regular broccoli. Start by boiling your green in salted water. You don’t have to use broccolini, kale or chard would be fine. Only boil your greens for a couple minutes, until they’re just tender. Using a slotted spoon or tongs or your weapon of choice, lift the broccolini from the pot, and transfer them to a bowl of ice water. You’ll use the same pot with boiling water for your pasta. Toss your pasta in and bring it back to a boil.
Then, heat a couple of tbsp of olive oil over in a medium sized pan. over medium heat When it has heated, toss in a tbsp of minced garlic (I upped my quantity compared with NYT). Toss your greens in the pan when the garlic is good and fragrant. Season with some salt and pepper and remove from the heat.
In a serving bowl, add 3/4 cup of ricotta. When your pasta is done, ladle in 1/2 cup of the cooking water to the ricotta and mix. Strain your pasta and add it and your garlicky greens to the ricotta and toss.
Hassle level: Like negative effort. Doesn’t even register on the hassle scale. I will say it is not the most filling meal, so prepare yourselves accordingly.