I’m firm about protecting this space in my home and this is why I’m fed up with most the cooking shows that are challenge shows.

As I’m writing this, I’m watching  the Next Great Baker. Most of these contestants are not people I would want in my kitchen. Although divided into teams, one girl is trying to get her team to lose because she has immunity and wants one of the other girls to go home. She is planning sabotage. One guy just said, “it’s going to be an all out blood bath.” Another guy tells the judges he shouldn’t be sent home because he has devoted his life to baking, has no family and no friends and, thus, has the time to “make it far” in this business. No one seems to like him. He doesn’t care.

Many of these challenge shows feature toxic people looking for their 15 minutes of culinary fame, stepping over each other, screaming the F bomb, and taking each other down.

No thanks.  I know the producers push these fights, because viewers enjoy them. Yuck! I might be in the minority here, but  I don’t think any prize is worth losing your soul for,  especially if it involves food. It’s antithetical to everything I believe.

Back in my own kitchen, the only thing that gets heated up is the oven, often to a very high heat, because I like to roast. I even roasted a salad in my last post. Today I’m giving you roasted pasta. The fettuccine noodles are cooked first, then roasted to get that crispiness on the edges, the way lasagna gets. It’s something different, not for everyone, but we love it.

It happened by chance. I had some fettuccine in olive oil in the refrigerator and thought that will work for tonight’s dinner with roasted broccoli. Instead of heating up the pasta, after the broccoli was done, I just threw it on top. Who knew we would love this so much? Who knew that when pasta crunches up on the ends, it adds in a fun texture?

We’ve made this again and again. It’s fast, simple, yet a worthy meal for a Monday night.

So tell me, do you enjoy the kitchen fights on television?

Print

Roasted Fettuccini and Broccoli

Roasted Fettuccine takes on a little crispy texture served over roasted broccoli.

Course Main

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 1/2 pound fettuccini
• 4 cups of broccoli pieces
• 2 tablespoons olive oil
• 2 cloves garlic crushed
• sea salt
• red chile flakes

Instructions

• Preheat oven to 425
• Cook fettuccine according to directions.
• Toss with half of the olive oil, salt, pepper,
• While pasta is cooking, toss broccoli with other half of olive oil, chile flakes, roast for 15 minutes or until almost done.
• Once pasta is cooked, toss with olive oil, garlic, salt, pepper.
• Toss over the broccoli and roast for 5 -8 minutes. Edges will get crispy.
• Serve immediately.

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