recipe on her blog and I had to make it. It tastes like a grown up version of mac n cheese. We both loved it!
Ali found the recipe from Sunset magazine and the recipe couldn't be easier. We are gearing up for vacation and I was trying to clean out my fridge, so I decided to add a few more ingredients and change things up.
1 lb. whole grain pasta (I think shells work best)
4 oz brie cheese; sliced
1 quart cherry tomatoes; halved
2 cloves garlic; minced
1/2 white onion; minced
1/2 cup olive oil
8 ounces of fresh spinach leaves
1/2 cup fresh basil leaves; chopped
3/4 cup reserved pasta water
Salt and pepper
Cook pasta according to package directions.
While pasta cooks, warm olive oil in a medium skillet over medium heat. Add garlic and onion. Cook for a few minutes until the onions are tender. Add spinach leaves and lower heat. Stir until leaves start to wilt, then add tomatoes. Season with salt and pepper.
Right before draining pasta, reserve 3/4 cup pasta water. Drain pasta and return to pan. Add spinach and tomato mixture to pasta and stir in cheese and basil. Keep stirring till cheese melts. If pasta looks too dry, add some reserved pasta water. I added about 1/2 cup, but added the other 1/4 cup before I stored the leftovers.
That's it! Easy and delicious!