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Name: Rachel Ray Pasta with Trees
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 pound broccoli tops; Salt and pepper to taste; 1 pound pasta such as penne cavatappi, elbows or medium shells; 1 tablespoon extra virgin olive oil ( EVOO); 2 tablespoons butter cut up; 1 cup grated parmesan Parmigiano Reggiano or Romano cheese

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INGREDIENTS

1 pound broccoli tops
Salt and pepper ; to taste
1 pound pasta such as penne ; cavatappi, elbows or medium shells
1 tablespoon extra virgin olive oil ( EVOO)
2 tablespoons butter cut up
1 cup grated parmesan ; Parmigiano Reggiano or Romano cheese

INSTRUCTIONS

Have a grown-up helper (GH) put a big pot of water on to boil for the pasta.

Separate the broccoli into small “trees” by pulling them apart. Ask your GH to trim off the woody stems of the trees so you can break them up more easily.

Put the trees into a pot and have your GH add enough water just to cover the tops. The GH should bring the water to a boil and add four pinches of salt to the water. You can count for them.

Cook the broccoli for five minutes and have the GH drain it.

When the pasta water boils, have the GH put four more pinches of salt into the pot and add the pasta.

Cook the pasta to al dente (that’s Italian for “done but still with a bite to it”), according to the package instructions.

Put the EVOO and butter into a big bowl.

Ask the GH to add the hot drained pasta and broccoli to the bowl.

Add the cheese to the bowl and stir it all up until the butter melts and the cheese mixes in. Add a little salt and pepper and taste the pasta to see how the seasoning is.

NOTES

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Rachel Ray Pasta with Trees

1 pound broccoli tops
 Salt and pepper to taste
1 pound pasta such as penne cavatappi, elbows or medium shells
1 tablespoon extra virgin olive oil ( EVOO)
2 tablespoons butter cut up
1 cup grated parmesan Parmigiano Reggiano or Romano cheese

Have a grown-up helper (GH) put a big pot of water on to boil for the pasta.

Separate the broccoli into small “trees” by pulling them apart. Ask your GH to trim off the woody stems of the trees so you can break them up more easily.

Put the trees into a pot and have your GH add enough water just to cover the tops. The GH should bring the water to a boil and add four pinches of salt to the water. You can count for them.

Cook the broccoli for five minutes and have the GH drain it.

When the pasta water boils, have the GH put four more pinches of salt into the pot and add the pasta.

Cook the pasta to al dente (that’s Italian for “done but still with a bite to it”), according to the package instructions.

Put the EVOO and butter into a big bowl.

Ask the GH to add the hot drained pasta and broccoli to the bowl.

Add the cheese to the bowl and stir it all up until the butter melts and the cheese mixes in. Add a little salt and pepper and taste the pasta to see how the seasoning is.

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Nutrition

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Serving Size: 1 (1036g)
Recipe Makes: 1

Calories: 634
Calories from Fat: 465 (73%)

Amt Per Serving		% DV

	Total Fat 51.6g	69 %
	Saturated Fat 31.9g	159 %
	Monounsaturated Fat 14.3g
	Polyunsanturated Fat 2g
Cholesterol 149mg		46 %
Sodium 1766.1mg		61 %
Potassium 131.8mg		3 %
Total Carbohydrate 4.1g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 4.1g
Protein 38.7g		55 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 634

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