I made a 20 -minute martha stewart cheese recipe

The recipe provides six ingredients: 1 ½ cup of fresh or frozen broccoli, 4 ounces of short pasta (Penne is recommended), 2 ½ ounces (cup) of cream cheese, 1 tablespoon of non-salty butter, ½ ounce (⅓ cup) of pariminian-reggiano and salt. Black pepper is also optional, but I decided to use it.

I opted for the frozen broccoli because I always keep the flagships in the freezer, and because it reduced my preparation time.

The only minor obstacle that I faced during the preparation process was to measure the amonggian-reggiano. I used my kitchen scale to weigh the ½ ounce (⅓ cup) of cheese, but when I added it to the measurement cup, it quickly overflowed despite the scale which reading only 0.1 ounces.

I had to closely pack the finely grated cheese in the cup to obtain the ½ desired ounce.

I started by boiling penne pasta in salt water. The recipe said it boils the noodles two minutes below the dente, so I let them cook for nine minutes rather than the 10 to 12 minutes recommended by the box.

When the weather was sold, I removed 1 cup of pasta water to use later and added in the frozen broccoli. I let the broccoli cook with the pasta for two minutes before drainage of water and put them aside.

From there, I simmered the butter, the cream cheese and ⅔ of the cup of pasta water in my empty pot.

The cream cheese does not initially decompose in the pasta water, so I had to use a whisk to smooth the sauce, which was a small drawback.

Then I added the pasta, the broccoli and the amonggian-reggiano in the pot and I stirred until the sauce has completely coated the noodles.

The ½ ounce of cheese ended up being the right amount for the sauce, which was cheesy, but not too salty, grainy or stringy.

I didn’t even need to add the last ⅓ cup of pasta water because the sauce was already clinging to noodles, creating a creamy and silky coating.

I finished the dish with an additional pinch of freshly grated cheese and black pepper, as recommended.

The final pasta had a certain delivery of cream cheese, but a lot of salinity from the amonggian-reggiano and the earthy notes of the broccoli.

I also loved the speed with which this recipe met. I had a dish of creamy and comforting pasta ready for lunch in a few minutes in a very busy working day.

Although Stewart’s recipe calls broccoli, he also said that pea or cauliflower flagships would be good alternatives. I think this recipe would taste with a lot of different vegetables, such as asparagus and mushrooms, so I can’t wait to experience in the future.