Happy Fit Tuesday!!! I realize it’s “fat” Tuesday, but I was fat for over 20 years, I’m not anymore. I also don’t feel like exposing myself for a strand of plastic balls. I do like the idea of drinking Pernod infused cocktails in the streets while watching a parade, but I live in NYC, there’s a parade every other day. We have parades for everything. There’s a Slovak Independence Day parade, A Lion Dance parade, a parade celebrating pizza, Halloween parade, a parade celebrating avoiding the bedbugs in Times Square on New Year’s Eve. All of these parades could include Pernod, I am sure. Pernod and bedbugs.
I have always secretly fantasized about printing out cartoon boobs on a tank top and wearing it under another shirt and flashing people that way. It would be especially great if I printed out man boobs and beer gut onto that tank top. Bonus if the chest hair is ginger.
For “Fit Tuesday” I am planning on shoving my face full of strawberries and snap peas. I have both, and if the plan is to eat in excess; I got this. I also have a tub of hummus the size of my head. I might also have the cleanest intestinal system this side of the colonic clinic because snap peas and strawberries have enough fiber to make a decent paper. I’ll probably dip the berries in yogurt. It’s gonna be epic. I might even flash someone for real…..or not.
Last night was pretty super. I went to the grocery store and the broccoli rabe was beautiful. It’s just the very, very beginning of the season for broccoli rabe, and it was heavenly. Being on a budget, I am always looking for seasonal produce, and I buy it in abundance. I’m an actor, so obviously, since you know me from my blog and not my illustrious film career, it’s obvious I’m not rich. The added benefit to buying seasonal, and if possible, local is that it also TASTES better. Just don’t drone on about being a “locavore” whilst sporting a handlebar mustache or Cosby sweater, because then you’re pushed over the edge, and you become a hipster. very hard to come back from that. You’d have to burn a pair of Toms shoes or kick Bon Iver in stones to repair your street cred.
I maintained my street cred by having my husband, who has a NY accent so thick you’d think he holds cotton in his mouth, order my fresh mozzarella cheese from Lioni Latticini, a sandwich and cheese shop near our neighborhood. Street cred repaired. It was touch and go for a moment when I almost burst into song about the loveliness of rapini. Damn you hyperlocal fruit stand. DAMN YOU!!! I blame the fruit stand for when I inevitably buy a pair of horn-rimmed glasses and pair those with a vintage brooch.
I made the only logical thing with that beautiful broccoli rabe-pasta. Delicious, whole wheat pasta with broccoli rabe, bell peppers, fresh mozzarella, roasted garlic, extra virgin olive oil, salt and pepper. So simple. So delicious.
Oh Meatless Monday, how you are my favorite day of the week.
Pasta with Broccoli Rabe , Peppers, Roasted Garlic, and Mozzarella
Keywords: entree vegetarian Italian spring winter
- 1 box whole wheat pasta
- 2 lbs broccoli rabe
- 3 bell peppers
- 1/2 lb fresh mozzarella, cubed
- 1/2 cup basil leaves, torn
- 6 cloves of garlic, roasted
- 4 tbsp extra virgin olive oil
- 1 tbsp red pepper flake
- 1/2 cup reserved pasta cooking liquid
for the garlic
peel garlic cloves
place in a foil pouch
roast at 350F for 40 minutes
for the broccoli rabe
clean and chop the broccoli rabe
heat 2 tbsp olive oil in a large skillet on medium-high
sautee the broccoli rabe until soft
for the sauce
add in remaining ingredients save for the basil, pasta water and pasta
saute for 2 minutes or until soft.
add in pasta and pasta water, saute one more minute
add in basil