Saturday night pasta

Sometimes you want to feel like a gourmand, really treat yourself to amazing rich foods, regardless of fat or cholesterol content. And after today’s trip to the gym (Alex), run in the park (me), and a long walk to and from the Coop with a heavy cartful of groceries (both of us), we were feeling pretty indulgent. When what you crave is cozy, sexy comfort food, and it’s a Saturday night on a long weekend, I say, give in to temptation. So here’s our newly-concocted and completely-devoured recipe for a little Saturday night pasta.














This is a dressed-up version of our go-to weeknight dish (usually marinara or primavera), something fancier with a little more pizzaz, although it’s still quick and simple. Also, if you add enough veggies, it can stand alone as a one dish wonder, no sides required. The combination of the smoked gouda and brie cheeses is both tangy and savory and melds perfectly with the tart and slightly ruptured cherry tomato halves. Toss in a bunch of spinach and voila, less guilt and it’s even tastier. Between our two clean plates, I’m not lying when I attest that this is one of the yummiest cream sauces I’ve ever tried, and it’s really not that bad for you :)

Red white and Green Creamy Penne
Serves 2-4, depending on how hungry you are (we devoured it in one night between the two of us)

1 lb (GF pasta) Alex and I usually make two separate pots- one for him with wheat pasta and one with rice pasta, cooked al dente.

1 Tbsp EVOO
2 cloves garlic, minced
¼ tsp crushed red pepper flakes
1/2 tsp coarse salt
2 cups cherry tomatoes, halved
½ cup milk (we used 1%)
1/3 cup smoked Gouda, cut into small pieces
1/3 cup brie, cut into small pieces
4 cups fresh spinach, washed
¼ tsp cracked black pepper

1. Heat the oil on med-hi, add the garlic, red pepper flakes, salt, and tomatoes; stir for a couple minutes.

2. Add the milk and cheeses, stir until they are melted and well combined, 5 minutes. Toss in the black pepper.

3. When the mixture is well incorporated and the tomatoes are nicely bursting, add the spinach and toss just long enough to wilt it. Immediately pour over the penne (or toss the penne in the pan, if you’re not making two separate batches). Savor with your honey and a good glass of pinot noir. Happy weekend!