Broccoli Rob and Squatternut Bosh
Whenever I see broccoli rabe in a recipe or in the store, all I can think of is this:
…which happens to be one of my favorite pieces of monologue from television EVER.
But who knew that in addition to being a founding member of Here Comes Treble, broccoli rabe is also a tasty, healthy addition to pasta?
Andy Bernard probably knew that. He went to Cornell—ever heard of it?
Tonight, after I braved the cold and rain (STILL) to go to yoga class, I came home in the mood for some serious comfort food. This pasta dish fit the bill.
Earlier in the afternoon, I peeled, cubed, and roasted a big butternut squash.
PS—remember when Joey talks about Ross saying “squatternut bosh” on Thanksgiving?
PPS—do you think I watch too much tv?
Anyway, while I was at yoga, Ryan cooked up some pasta. Then, when we got home, I stripped the broccoli rabe off its stalks, heated about 2 tbsp. of olive oil in a pan, and sauteed the greens with garlic salt and (crazy, I know) a little honey. That bit of sweetness really helps to balance out the slightly bitter greens. I learned that trick from my Italian grandmother. Just kidding—I learned it from Rachael Ray.
The adults had:
Pasta with broccoli rabe, butternut squash, and ricotta cheese.
The baby had:
…small pieces of squash and pasta, both of which she LOVED. She’s really into finger foods right now, and the squash and pasta were perfect for that. She cleared her tray about four times.
Lila has also figured out that if she lowers her hand during a mealtime:
…Ella is right there to lick all of the tasty goodness. That’s totally sanitary, right?
The rest of the evening is going to involve wine, cookies, and Homeland, in no particular order.