Feeling the holiday wallet pinch? Take some of the heat off your dinner budget by streamlining in the weeks ahead, with simple recipes like this one from Caroline Wright.
Pasta Handkerchiefs with Broccoli Rabe + Ricotta
Bring a large pot of salted water to a boil and cook 8 ounces fresh lasagna sheets, halved widthwise, according to package directions. Remove the cooked pasta with tongs to a colander to drain, leaving the water in the pot. Return the pasta water to a boil. Drizzle the pasta with olive oil to prevent sticking.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Add 4 sliced garlic cloves and 1 teaspoon red pepper flakes and cook until the garlic is lightly toasted, 2 minutes.
Meanwhile, add 2 bunches broccoli rabe, halved widthwise, to the boiling pasta water and cook until crisp-tender, about 2 minutes. Remove the broccoli rabe from the water with the tongs and transfer it directly to the skillet. Cook, stirring, until the broccoli rabe is tender and any pasta water clinging to it has evaporated, about 3 minutes.
Divide the pasta among four plates, layering it with 1 cup ricotta and the broccoli rabe. Season with salt and pepper and drizzle with olive oil before serving.
For more recipes like this, check out Twenty-Dollar, Twenty-Minute Meals by Caroline Wright—just $3.99 for the holidays.
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