Rosemary and Cheese

Baked brie is such an amazing appetizer, I remember when it was served at almost every event I went to in DC, usually with cranberries or other sweet-ish ingredients and sometimes baked inside puff pastry. 

My love of brie cheese is why I was so excited when I saw the box of camembert in the fridge.  One of the best parts of Dan being the chef of the house is I come home to a fridge full of ingredients and I get to try to imagine what he?s going to make out of them. 

Dan made this dish one afternoon before he left for practice and when I realized how delicious this was steaming hot out of the oven I felt so bad that he spent all the time making this dish and wouldn?t eat it at it?s peak of deliciousness.  I really hope his swim practices change to the mornings!

Baked Camembert Pasta

from Jamie?s Food Revolution

Ingredients:

Instructions

Preheat your oven to 350.  Place the cheese on a piece of parchment paper.  Cut a circle In the middle of the top of the cheese wheel.  Discard the disk and , Cut a circle around the rind on top of the cheese and discard the disk of rind.  In the remaining space sprinkle the garlic, rosemary, a teaspoon of olive oil and a little pepper.  Place the cheese wheel on the parchment covered baking sheet and cook it in the oven for 25 minutes.

Meanwhile, boil water in a large saucepan.  Cook the rigatoni according to the box instructions.  During the last minute of cooking add the spinach.  Drain the pasta and spinach into a colander over a bowl to save the water.

Replace the rigatoni and spinach in the saucepan, add the parmesan and 3 tablespoons of olive oil.  If the cheese and spinach gets too thick add the saved cooking water.  Sprinkle some salt and pepper over the pasta and serve each plate with some of the camembert straight out of the oven.

Nutritionals (Serves 6): Cals: 539, Fat: 23, Carb:55, Fiber: 2.7, Protein: 25