Wednesday, May 25, 2016


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Spaghetti &ndash uncooked

8 oz

Kosher salt


Broccoli rabe &ndash rinsed

1 bunch

Olive oil


Parmesan cheese &ndash freshly grated

½ cup + ¼ cup

Feta &ndash crumbled

½ cup

Fresh basil &ndash chopped

1/3 cup

Pine nuts &ndash toasted

3 tbsp

Black pepper



4 large

Whole milk

½ cup


1.     Preheat your broiler and bring a large pot of water to boil on the stove top.

2.     Chop the broccoli rabe until it equals about 6 cups and then place it in a strainer in the sink.

3.     Add a tablespoon of salt into the boiling water and then cook the spaghetti according to the package directions but be sure to undercook it by 1 minute.

4.     Strain the pasta into the same strainer that the broccoli is sitting in and allow the pasta to sit on top of the broccoli for a minute so that the broccoli starts to wilt. Then pour the pasta only into a large bowl. Squeeze out any excess water from the broccoli and then add it to the pasta.

5.     Toss this mixture with 2 tablespoons of olive oil, ½ cup of parmesan cheese, feta, basil and pine nuts. Taste and add salt and pepper as needed.

6.     In a separate bowl, beat the eggs and season with salt and pepper.

7.     Heat olive oil in a pan over medium heat and make sure the oil is distributed evenly. Add the pasta-broccoli mixture to the pan so that it is evenly spread out. Make sure it cooks for a few minutes just until the bottom layer starts to brown.

8.     Pour the egg mixture over the pasta mixture and use a fork to move the egg mixture around so it is evenly distributed over the pasta.

9.     Cover the pan loosely with foil and cook on low for about 5 minutes until the mixture starts to set. Sprinkle with ¼ cup of parmesan and place in the preheated broiler for about 5 minutes until the top is set and the parmesan is melted.

10.     Cool for about 10 minutes before sliding out of the pan and serving.