Baked Brie & Spinach Pasta

Ingredients:

• 1/4 cup sundried tomatoes
• 1/4 cup olive oil
• 2 teaspoons thyme
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 8-ounce box of fusilli pasta 
• 8-ounce wheel of brie cheese
• 5 cups baby spinach
• 2 Tablespoon basil
• 4 Tablespoons parmesan cheese

Instructions:

1. Preheat the oven to 375 F. Bring a large pot of water to a boil, make sure to salt the water.
2. In a square baking pan, add in the 1/4 cup sundried tomatoes, 1/4 cup olive oil, garlic, 2 teaspoons thyme and 1/2 teaspoon crushed red pepper and salt, mix together. Add the brie wheel into the center of the baking pan and coat both sides with the mixture. Bake until the edges of the brie have melted (about 10 minutes). Remove from the oven and carefully remove the brie rind and scoop out all of the cheese.
3. Meanwhile, cook the fusilli pasta according to the package. Once it is cooked, mix in the baby spinach and cook for 30 seconds. Using a slotted spoon, transfer the pasta and spinach to the melted Brie mixture (leave the pasta water in the pot). Stir until coated.
4. Add 3 tablespoons of parmesan cheese and stir to combine, adding up to ¼ cup of the pasta water, stirring constantly, to reach the desired consistency.
5. Divide among 4 bowls and sprinkle with the remaining 1 tablespoon Parmigiano-Reggiano. Top with 2 tablespoons basil.
6. Serve and enjoy!

Nutrition Facts:

Serving Size: 1 cup

Calories: 547

Fat: 34 g

Carbohydrates: 46 g

Fiber: 8 g

Sodium: 723 mg

Sugar: 0 g

Protein: 22 g