January

Okay, you guys. I've been thinking that pasta dishes would be good for this month. They're such cozy comfort food that bring such warmth. So, I'll start. This is another Rachael Ray that we love. It surprised me with how good it was! It seriously tastes like home.

Pasta with Trees
1/2 lb. pasta (penne rigate, corkscrew, cavatappi, elbows, or medium shells)
2 lb. broccolini, ends trimmed 1-inch from bottom (or you can use broccoli; broccolini is a hybrid between broccoli and kale, it's really good! I find it at Harmon's during the summer.)
Salt and pepper
2 Tb. EVOO (extra-virgin olive oil)
1 small onion, chopped
4 cloves garlic, chopped
1/2 pint grape tomatoes, halved
1 c. whole milk ricotta cheese
1 c. Parmesan or Romano cheese
Place a large pot of water over high heat and bring to boil. Add salt and cook pasta al dente. While pasta water is coming to boil, start broccolini: Place large skillet with high sides with 1-2 inches water over high heat and bring to boil. Add some salt and the broccolini, using a spoon or tongs to settle broccolini into water. Cover and cook 2 min., drain and reserve.
Return skillet to stovetop over medium-high heat with 2 turns EVOO (or about 2 Tb.; it means two times around the pan with one of those special oil bottles with the tiny spicket thing - not the bottle you buy the oil in). Once oil is hot, add onion and garlic, and season with salt and pepper. Cook, stirring frequently, 3-4 min. Add broccolini to pan and continue cooking 1-2 min. While pasta is cooking, combine ricotta and parmesan with a ladle-full of pasta water (the water your pasta is cooking in), salt and pepper, in a serving dish. Stir to combine. When pasta is cooked, drain and add to skillet. Add broccolini and pasta to serving bowl and toss with riccotta/parmesan mixture. Season to taste. Top with grape tomatoes and serve.