We arrived in Seattle yesterday, and are busy getting settled in temporary housing while also searching for an apartment to live in long term. We lucked out and had a beautiful day to walk around the city and checkout different areas today. A lot of cute areas, beautiful views and HILLS....my legs are sore!
Before we move on to what I start cooking up in Seattle I still have some posts from what I cooked up before we left Jersey City. A lot of them have to do with the emptying of the pantry I did before we moved. Hence the two different types of pasta you see in the photo above! I almost always keep pasta and sun dried tomatoes in my pantry, a bag of spinach in my fridge and some sort of cheese on hand. This time in happened to be brie and magic happened, it was creamy and delicious. I don't know why I haven't used brie in pasta before. Although now that I think about it, it's probably because brie never makes it much further than out of the grocery bag, onto a cracker and into my mouth.
Make this, you'll be happy. I'll adjust the recipe so it only includes farfalle pasta and not the remnants of my pantry, but really any pasta would work.
1/2 pound whole wheat farfalle
1 tablespoon olive oil
2 garlic cloves, minced
1 bag baby spinach
1/2 cup sun dried tomatoes, chopped
6 to 8 oz brie cheese, rind removed and cut into cubes
2 tablespoons half and half
1-2 tablespoons crushed red pepper
grated parmesan cheese, optional
Cook pasta according to package directions.
Meanwhile in large stove top pan heat to medium high heat. Add olive oil and garlic and cook for about 1 minute. Add spinach and sauté over medium low to medium heat until it cooks down, stirring occasionally.
Add sun dried tomatoes, cooked pasta, cheese, half and half and crushed red pepper. Stirring together until cheese melts. Season with salt and pepper.
Serve with parmesan cheese if desired. Enjoy!