Five Weeknight Dishes
Ali Slagle’s baked Alfredo pasta with broccoli rabe and lemon isn’t exactly quick, but it does make for some quality time in the kitchen.
It’s Election Day here in the United States, and I’ve been asking everyone I see what they’ll be doing tonight as the results start to roll in.
Some of the people I’ve surveyed are heading out (restaurants, shows, other plans), going all in on distraction and avoiding the news altogether. Others are gathering with friends for dinner, making chili, hot pot or other large-format meals that draw people in. Still others (that’s me) will be hanging out at home with a somewhat fiddly cooking project and a glass of red wine, or maybe doing some baking. A great thing about cooking: It occupies both the mind and the hands.
I knew right away I wanted something cheesy, most likely a baked pasta — stuffed shells, lasagna. I settled on the baked Alfredo pasta below, with its pops of green and crisp panko coat. I’m also not ruling out putting a pan of shortbread, chewy brown butter cookies or brownies in the oven as the evening progresses.
What are you cooking? Tell me everything at dearemily@nytimes.com. I love to hear from you.
I’m also making:
Baked wild salmon, dumpling noodle soup, mattar paneer (of course), sautéed baby bok choy, manhattans.
1. Baked Alfredo Pasta With Broccoli Rabe and Lemon
Creamy and gooey, yes, but also slightly bitter and bright, Ali Slagle’s baked Alfredo pasta brings a bit of edge to a cozy genre of cooking. It’s what I’ll be making for dinner tonight. The bitterness comes from the broccoli rabe, but you can use regular broccoli instead if you’d like.
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