- Preheat Broiler.
- Bring a pot of water to boil on stove, salt the water and add the pasta, cooking to al dente.
- Drain pasta and reserve 1/3 cup of the pasta water.
- In a medium skillet over medium heat, add the butter and EVOO.
- Add shallots and garlic and cook 3-4 minutes.
- Add asparagus and cook another 2 minutes.
- Add salt and pepper to taste, lemon zest and thyme.
- Add pasta, ricotta and pasta water and toss to combine.
- Top with grated Parmesan.
- Place skillet under broiler for 3 minutes, or until top is slightly browned.
- Add red pepper flakes, if desired, and enjoy!
February 13, 2009
All my Single Ladies!
Being single on Valentine's Day, well, stinks. Everyone is all lovey dovey and on crazy sugar highs, and the single people are for the most part neglected in all the hooplah. Seeing as I have lots of beautiful, smart and just downright amazing single friends (oh, you know who you are!), I thought I would post something just for them for Valentine's Day.
It is very rare for me to cook for just myself. If Brad is out on work and I'm alone for a night, I usually grab for the nearest box of cereal and pray that the milk hasn't gone bad. It all comes down to not really wanting to put the effort into making something and then dealing with the clean-up when it's just for me. Well, sometimes you are worth this extra bit of effort, and Valentine's is no exception!
So here's a dish I found that is made for one very hungry guy or gal (or you will have some nice leftovers for lunch the next day). It's just as simple as reaching for the blue Kraft box, but so elegant and delicious, and it only dirties one pan. Winner! So to all of you without plans on Saturday, make this pasta, light some candles, open a bottle of wine and enjoy it all just for you. Cause baby, you're worth it! (No, I'm not endorsing a makeup company here...)
Adapted from Rachel Ray's Big Orange Book
1/4 pound penne pasta
1 tablespoon EV olive oil
1 tablespoon butter
2 shallots, finely chopped
1 garlic clove, finely chopped
1/2 cup frozen asparagus (or peas, broccoli, etc.)
1 teaspoon lemon zest
1 tablespoon fresh thyme, finely chopped
1/2 cup ricotta cheese
1/4 Parmesan cheese, grated
red pepper flakes