Ziti with Spinach, Tomato, and Brie

This dinner is a simple pasta dish made a bit healthier and spiced up with some fresh veggies. Almost an "adult" mac and cheese, the brie provides a creaminess, the spinach and tomatoes assuage your guilt over the calories, and the warmth and delicious taste hit home. I made this at the beginning of the week and took in leftovers all week for lunch. Do that or simply serve this as a dinner.

Making it as a dinner? Serve with a nice salad and some fresh french bread for a classic and elegantly simple meal. Keep in mind that while there is not a lot in the pasta, the cheese gives you protein and fills you up. A little of this dish goes a long way towards satisfying hunger!

Ziti with Spinach, Tomato, and Brie
Ingredients:
ziti
olive oil
leeks
cherry tomatoes
garlic
black pepper
half-and-half
brie
mozzarella
spinach

Ready to dive into this meal? Cook your ziti according to the directions on the package. I like my pasta best al dente but prepare as you prefer.

Heat a small amount of olive oil in a pan over medium heat. Add diced leek. I used one large leek in this recipe. Cook for about 3 minutes or until the leek just begins to soften. Add halved cherry tomatoes. I used 1 really big container, or about 2 cups of cherry tomatoes. (I love tomatoes!) Add 1 minced clove of garlic. Continue to stir to avoid burning and cook for another 2-3 minutes.

Cut up your brie into as tiny pieces as you can - dice very finely. I used about 2/3 of a normal wedge of brie. Add 6 tablespoons of half-and-half and the brie to the pan. Stirring frequently, cook for about 5 minutes. Unfortunately, while Brie is delicious, it does not melt well into a liquid sauce. Add about 1/4 cup fat-free shredded mozzarella and another 2 tablespoons of half-and-half. This will provide a creaminess to the sauce. Stir until it begins to melt (should just be about 1 minute.) Lower the heat to medium low.

Continue to stir frequently and let the cheese fully melt. When the mozzarella is melted (will be quick) add ground black pepper and a bag of baby spinach. Put a lid on the pan and let cook for about 3 minutes. Remove lid. The spinach should be wilting at this point. Continue to stir and cook for another 2 minutes or until the spinach is melted.

Remove from heat and enjoy!