Broccolini-Basil Spaghetti

This dish is one of my favorites and perfect for a super easy dinner as late summer turns into Fall... fresh broccoli is plentiful at the markets as is fresh basil in the garden!  It needs no embellishment but goes well paired with a crisp sauvignon blanc... for the people, only, of course.  ;-)  Tigger so enjoyed helping me with the broccoli!

Ingredients:

• 2 bunches Broccolini (1 pound), separated into long florets (or broccoli florets)
• 1 pound whole wheat spaghetti
• 2 tablespoons butter
• One 28-ounce can salt-free whole tomatoes
• 1 C cup fresh basil leaves (a generous handful), torn
• Grated parmigiano-reggiano or pecorino-romano cheese (for garnishing the people plates)

Directions:

1. Fill a large skillet with enough water to reach a depth of 2 inches & bring it to a boil over medium-high heat. Add the Broccolini florets & cook for 2 minutes. Drain in a colander. Wipe out the skillet.
2. Bring a large pot of water to a boil. Add the spaghetti & cook until al dente. Drain.  
3. While the pasta is working, heat the skillet over medium heat. Add the butter to melt, then add the tomatoes & gently mash with a potato masher or a wooden spoon. Stir in the basil, lower the heat & simmer for 4 minutes.
4. Add the Broccolini & cook for 3 minutes more. Add the pasta - (you can finish off the pasta in the sauce at the same time as the broccoli if it's too watery for you.  As is simmers, some of the liquid will reduce.)  Blend all together & set aside portion for the fids.
5. For the people, salt & pepper to taste if needed, stir in & serve all around!

Peanut was my official taste tester!

Carrots & Peas Orzo

Ingredients:

• Salt & pepper (for the people)
• 1 cup orzo
• 1 cup frozen peas
• 4 carrots, sliced
• Drizzle of honey (optional)
• 1/2 cup grated parmigiano-reggiano cheese

Directions:

1.   Bring a medium pot of water to a boil, add the orzo & cook until just before al dente, about 7 minutes. Add the peas & cook for 1 minute; drain & return the pasta & peas to the pot.

2.   While the pasta is cooking, in a medium saucepan, cover the carrots with water & bring to a boil. Cook until tender, about 12 minutes. Drain, reserving about 1/2 cup cooking water, then transfer the carrots to a food processor. Add the reserved cooking water & honey, if using, & process until smooth.

3.   Stir the carrot puree into the pasta & peas.  Portion out half for the fids & let cool before serving; season the people's portion with salt & pepper.  Sprinkle with parmesan & enjoy.

*** The pups will like this one, too!  J