Pasta and Broccoli with Basil Cream Sauce

An easy dish that looks like you slaved over! Serve with crusty Italian bread and a salad for a complete meal.

• 1 lb pasta
• 1 Pint of Heavy Cream
• 1 Clove of Garlic, minced
• 1/2 cup Lemon juice and some grated lemon rind
• 1 Head of Broccoli, trimmed and cut or broken into small florets
• 1 Healthy Handful of Fresh basil leaves coarsely chopped
• 1 Cup tomatoes, seeded and chopped
• Generous pinch of Kosher salt
• Generous pinch of Black Pepper
• 1 Cup of Freshly grated Parmesan cheese

Bring a pot of salted water to a boil and cook broccoli florets for 3 minutes until. Remove from the boiling water with a slotted spoon and rinse in a bowl of cold water to stop from cooking. Keep the broccoli water at a simmer so you can cook the pasta in the same water. 

Bring the cream to a gentle simmer in a small pan. Add the minced garlic, lemon juice, grated lemon rind and black pepper and stir as the cream thickens. Add the cheese and stir until its incorporated. 

Bring the pasta water back to a boil and cook the pasta as directed. Then drain the pasta water, reserving just a bit of the water at the bottom. Add the broccoli florets, tomatoes, chopped basil and the cream sauce. Stir everything together for another minute or two, so the pasta and vegetables are covered nicely with the sauce. 

Serve in  large bowls or plates with a bit more chopped basil for garnish and extra cheese.

Potato, Egg and Cheese Frittata

A frittata is like an omelet but instead of making the egg mixture and filling it, a frittata starts with the filling and the eggs are added on top. 

• 4 medium red potatoes, sliced thin with skins
• 2 scallions sliced thin
• ½ white onion, chopped
• Olive oil
• 6 eggs
• 2/3 cup milk
• 1 tsp. garlic powder
• 1 tsp. salt
• ½ tsp. pepper
• 1 cup cheddar cheese, shredded

Be sure to use an oven safe sauté pan that has a metal handle.

Put the eggs, milk, scallions and spices in a mixing bowl. Whisk together until frothy. Set aside. 

Place chopped onion in 2 tablespoons olive oil and sauté until translucent. Add potato slices and sauté until potatoes are tender. 

Pour the egg mixture over the potatoes, cover and cook over medium heat until the eggs are almost set. Place under the broiler part of the oven for 2-3 minutes or until the top of the eggs are done. 

Sprinkle the top with cheese and return to oven until golden brown and bubbly. Cut into wedges and serve warm.

Sausage and Chick Peas in Lemon Sauce

Easy, easy, easy and delicious  delicious, delicious! This is very good served over crusty thick sliced bread, pasta or rice.

• 1 Lb. Italian sausage taken out of casing and browned
• 1/2 cup chopped onions
• 2 tablespoons live oil
• 1 bag baby spinach
• 1 cup water
• 1 can chick peas
• 3 tablespoons lemon juice
• 1 tablespoon flour
• salt and pepper to taste

Sauté the sausage until browned and set aside. Sauté onions and spinach in oil until soft. Add salt and pepper and water. Simmer for 10 minutes. Add drained chick peas and the sausage. Cook another 5 minutes.

In a small bowl add lemon juice and flour and beat until smooth. Gradually add hot liquid from the pan (you can add some hot water if you do not have enough liquid), stirring frequently. Pour back into sausage mixture and stir over low heat. Serve over rice or pasta.