Spaghetti with Roasted Broccoli and Ricotta

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So if you read my post on stress free cooking, you will have seen the part about batch cooking on the weekends.  Well, thanks to that, this meal came together in 2 minutes.

Seriously.

The pasta was already cooked and in the fridge. As was the broccoli. I mixed some Rao’s Marinara Sauce that was on sale at Whole Foods with the pasta, added a handful of roasted broccoli and scoop of ricotta. Microwaved for 1 1/2 minutes.

spagbrocricotta (1 of 1)

Perfect family meal – can tailor each plate to whatever is acceptable to the little or big person’s preferences. After warming up, I dumbed it all in a big bowl, mixed it all up and piled back on the plate. You could easily do that all within the original bowl or plate, but I wanted to make it a little prettier.

To make it fun for the kids, you can do what I did for my twin’s pre-k classroom when we did a lesson on spaghetti. We put pasta in large ziploc bags, each person added the toppings they wanted (assorted vegetables, sauce and parmesan) and then sealed and shook up the bag. It was a huge success and very easily replicated at home.

To roast the broccoli, put your oven to 400/450F. On a sheet pan break up the head of broccoli into smaller florets. Drizzle olive oil and salt on it. Pop into oven, after 10 minutes stir and flip them over. Give them another 5 minutes and check again. You want some nice dark spots on them. I have fallen into a deep romance with roasted broccoli. I almost can’t eat it any other way at this juncture.

 

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