May 3
When You've Got a Lot of Brie
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- Thin Spaghetti with Brie and Vegetables [View Recipe]
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Ingredients
- .5 pound pasta
- 6 ounces cheese
- 1 stalk broccoli
- 1 medium tomato
- salt & pepper
Instructions
We preheat the oven to <temp val="375"/> and begin heating a large pot of water on the stove for the spaghetti. While the oven and pot of water are heating, we continue the prep work by placing the chuck of Brie in an 8 by 8 inch glass baking dish. We clean the broccoli stalk, cut the florets, and put them in a large bowl. Also while waiting, we rinse and chop the tomato.
When the oven is pre-heated and the water is boiling, we put the baking dish with Brie in the oven and we salt the water and add the pasta. We stir the pasta and cook according to the package directions—about 6 minutes.
We put half a tablespoon of water in with the broccoli and cover with plastic wrap. We cook in the microwave for a minute and a half until tender. We set aside.
Before draining the al dente pasta, we reserve ¼ cup of the pasta cooking liquid. We drain the pasta into the colander and, with potholders, carefully remove the baking dish from the oven onto a trivet. The cheese is softened and bubbling on the edges. We add the hot pasta to the Brie, tossing with tongs. We could have cut the Brie into pieces beforehand, but we just keep tossing to distribute the cheese. We top with the cooked broccoli and tomatoes, tasting for seasoning.
We serve with freshly ground black pepper.
- Bread
Sadly, our daughter got rather sick for her original birthday party. Just as the first guests arrived, it became readily apparent that we needed to cancel the party. We were not at all surprised that she got sick since it was a perfect day—sunny and not too hot. Rain was in the forecast yesterday, so we were just as sure that the party would go off without a hitch.