Twice a year, my OCD gets the best of me: Spring and Fall. Fall brings out the necessity to clean and organize, since I know I will be hosting 50 (or more!) people in my home for Thanksgiving dinner, as well as assorted family members who stay with me for a few days. This year is especially stressful because I have some weekend weddings, rehearsal dinners, and brunches. And to top it off, I am hosting a bridal shower too. With all this going on, it will certainly be a challenge to prepare my house.
In addition to tidying up the more public rooms, I need to make sure that all the bedrooms and bathrooms have everything they need for my full-time guests: clean linens, towels, blankets, and pillows. I will freshen up the bathrooms with clean towels, soap, shampoo, toothpaste, and hand soap.
I am particularly excited that my great-nephew and niece will be staying over. They love my three dogs, and while the dogs provide them with much-needed entertainment, I also make sure there are games, crayons, markers, and toys to occupy them. I love having everyone stay over, but those two little ones are my greatest joy. It is so nice to have children in the house, with their shrieks of laughter and tiny footsteps echoing down the halls.
While I would love to prepare this recipe for Thanksgiving, I would have to make way too much pasta for all 50 people. I don’t think I even own enough pots to make that much! If you are expecting a reasonable amount of guests, I would definitely add this to your menu.
The pasta is combined with the lemon zest which adds a little tang. The parmesan and ricotta are creamy and oh so cheesy gooey delish. The cumin is savory perfection and the panko and broccoli add a yummy, crunchy texture. The red pepper flakes bring the perfect amount of heat, so that even those who don’t like spicy foods can have a taste.
This recipe is courtesy of The New York Times and will serve 4-6 people, gathered around your Thanksgiving table.
Ingredients for Sheet-Pan Roasted Broccoli Pasta:
2 ½ pounds broccoli, cut into bite-sized florets
2 tablespoons extra-virgin olive oil, more as needed
1 teaspoon cumin seeds (optional)
¾ teaspoon kosher salt, more as needed
½ teaspoon red pepper flakes, or to taste
12 ounces chiocciole or other tube-shaped pasta
⅓ cup grated Parmesan cheese
⅓ cup panko bread crumbs
1 tablespoon finely grated lemon zest
½ teaspoon freshly ground black pepper
12 ounces best-quality, whole milk ricotta
Fresh lemon juice, for serving (optional)
Heat oven to 425 degrees.
On a rimmed baking sheet, toss together broccoli, oil, cumin (if using), 3/4 teaspoon salt, and the red pepper flakes.
Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through.
Remove from oven and set oven to broil.
Meanwhile, bring a large pot of salted water to boil.
Cook pasta according to package directions; drain.
In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
Toss cooked pasta with broccoli on baking sheet.
Season with salt and pepper to taste, then dollop with ricotta. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes.
Sprinkle with lemon juice to taste, and serve.
It’s that simple!
Happy Puppy!
