This dish has a whopping 531 calories PER serving!
No matter. I never had brie cheese mixed into a pasta salad so I was willing to turn a blind eye to the calories. Plus I didn’t want to have an argument going on in my head about being more weight conscious and going on the proverbial guilt trip. My goal at that moment was to eat well…and heartily!
I seldom have brie cheese, and when I do, I eat it with crackers or a few slices of a baguette. I know that there are numerous recipes that have brie tossed into them. I clipped this recipe from the Montreal Gazette; unfortunately, I didn’t get the name of the author who shared it. Sorry, my bad.
The recipe is simple to make. You get your daily requirements of protein, fat, carbs, fibre and sodium. The original one serves 12 people, but I halved the recipe. (I’m posting the one that serves 12 – just in case you’re scrambling to find a meal that will feed that many people). This dish might come in handy if you’re running out of ideas and there are barely any leftovers in the fridge! Perhaps there’s an unopened package of brie cheese somewhere – use it before the expiry date!
4 large ripe tomatoes, cubed
1 pound brie cheese (about 500 grams). Remove the rind and cut into bite-size pieces
1 cup fresh basil leaves, chopped
3 garlic cloves, chopped finely
1 cup + 1 tbsp olive oil (divided)
1/2 tsp salt
1/2 tsp fresh ground pepper
1-1/2 pounds rotini pasta (or any pasta of your choice)
1 cup grated Parmesan cheese
To make the salad:
1. Combine the tomaties, brie, basil, garlic 1 cup of olive oil, salt and pepper in a large bowl. Cover and let rest for 2 hours.
2. Cook pasta according to package directions. You can add 1 tbsp of salt and 1 tbsp of olive oil. Cook the pasta al dente. Drain well.
3. When completely drained, add the pasta into the tomato mixture and blend the ingredients thoroughly. Season with salt and pepper.
4. Before serving, sprinkle with Parmesan cheese.
A comment or two:
* I like Italian tomatoes – they’re juicier.
* I didn’t have fresh basil so I used dried. Using fresh would give this dish more “twang.”
* I would use more than 3 garlic cloves (blending garlic with Parmesan cheese tickles the taste buds!)
* Instead of rotini, I used penne (for its sturdier texture)
* I forget what brand of brie cheese I bought (I don’t think it matters).
Eat and be merry! For once, forget the calories. I equate the holidays with a tad of indulgence – and not necessarily with alcohol. It’s perfectly legit to spoil yourself with good, “hit-the-spot” food. The gym will open again on the 2nd of January.