In digging through my draft posts, the ones that never quite saw the light of the blogosphere, I came across this one … sharing an easy pasta recipe with sautéed spinach on the side. I have mentioned before that my husband is the primary cook in this house; not that I don’t know how or am not willing, but for him it is a hobby and an art, and I willingly enjoy the products of his creativity. Often when I cook, it is because my husband and boys are gone for the evening or weekend, and I go looking for something quick to put together, so I can pour a glass of wine and hunker down with a good chick flick!
On one of these occasions when I found myself on the cooking rather than eating side of the food equation, and felt my blog had been sparse on the food posts, I tried to keep the mayhem (and cat hair) in the kitchen at a minimum as I cooked, with an occasional photo along the way.
Four ingredients: whole wheat pasta, broccoli, brie and pine nuts. Really can’t get much simpler than that.
The challenge is to not eat the brie while chopping it into cubes as the pasta boils!
Actually, the real challenge is not getting distracted while the pine nuts are toasting in the skillet. As usual, I multi-tasked one too many things, and soon the smell of burnt pine nuts was filling the house …. but it was not a loss, and I took one for the team, filling a bowl with a healthy portion.
And for an additional dose of green leafy vegetables, and another of my favorite quick and easy sides, I couldn’t screw up the Barefoot Contessa’s Garlic Sautéed Spinach (my kind of recipe — advertised prep time: 6 minutes, cook time: 4 minutes!).
A good olive oil, generous portion of garlic cloves, and fresh spinach leaves mix together for a wonderful wilted dish. It stands alone or would be tasty mixed in with pasta for another pasta with greens option.
For the Garlic Sautéed Spinach recipe, click here.
For the Creamy Rigatoni with Broccoli and Brie recipe, click here.
Ciao! ~ Kat