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Also on the just Az site: 
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A Guide to Contemporary Cooking With recipes and articles by Shelly McRae |
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Pasta and Broccoli with Cheese Sauce 8 ounces of spaghetti pasta 2-3 cloves of garlic, slightly smashed 2 tbs of canola oil 3-4 ounces of broccoli pinch of dried thyme 5 oz of grated parmesan cheese Sauce 1 cup ricotta cheese made from low fat milk 1/2 cup of 2 percent milk 5 oz of grated parmesan cheese |
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Cut up the broccoli and place in a strainer. Rinse and set aside. Start the water for the pasta and bring to a boil.
While waiting for the water to boil put the cheese and milk for the sauce into a blender and blend thoroughly. Pour the sauce into a small saucepan on low to medium heat. Just as the mixture starts to bubble, add the parmesan cheese and stir. Turn the heat down to low and let the sauce simmer, stirring occasionally to prevent the sauce from forming a skin. Dip the broccoli, in the strainer, into the boiling water for one minute, until the broccoli turns bright green. Remove and run under cold water. Set aside. Add the pasta to the boiling water and set the timer for 9 to 11 minutes: nine minutes for al dente and eleven for a softer noodle. Place a saute pan over low to medium heat and add 2 tbs. of oil. Swirl to coat. Add the garlic to infuse the oil with the garlic flavor. When the garlic begins to brown remove it from the pan and turn the heat up to medium high. Two minutes before the pasta is done, add the broccoli to the saute pan and quickly heat through. Add a pinch of thyme to the broccoli and turn off the heat. Drain the spaghetti and plate it up. Place portions of the broccoli onto the plated pasta, adding a few drizzles of the oil as well. Spoon the sauce over the pasta and broccoli. Sprinkle grated parmesan cheese over the top and serve warm.
Read about using herbs to season your cooking at my blog, Contemporary Cooking.
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