Tonight I made the Camembert Pasta. My original intent had been to make some homemade focaccia to go with it, but after filling in for another mom at school today, I just ran out of time. (Which was a real bummer, cause I LOVE bread!!)
Anyhow, this recipe came from an issue of Food Network Magazine a while back. Here are the ingredients:
1 8oz box camembert cheese
2 cloves garlic
1 sprig fresh rosemary
freshly ground black pepper
extra-virgin olive oil
4oz parmesan cheese
sea salt
1 lb dried rigatoni
3 cups fresh spinach leaves
Preheat your oven to 350. Open the box of cheese and unwrap it. Place it back in the wooden container.
Place the box of cheese on a cookie sheet and put it in the preheated oven for 25 minutes.
Meanwhile, bring a large pot of salted water to a boil. When your cheese has 10 minutes left to cook, add the rigatoni to the pot and cook according to package directions. When the pasta is cooked, add the spinach to the pot - it only needs cooking for 10 seconds or so.
Drain the pasta and spinach, reserving a little bit of the pasta water. Return to pot and drizzle with a bit of olive oil, add the parmesan cheese, pasta water, and a bit of salt and pepper and stir. Remove the cheese from the oven.
Divide the pasta among serving dishes and then spoon some of the cheese over the top of each. YUM!
It was a big hit around here, even with my toughest food critic!!
Well, give it a try and let me know what you think!
Stay tuned tomorrow evening for Southwestern Cream of Chicken Soup!!
-Cakegirl
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