Baked Rotini with Brussels Sprouts, Apples and Goat Cheese
I need to learn to photograph food. Maybe it’s the hurry that comes along with liking to eat my food warm, but meals that look beautiful in person end up looking completely unappealing by the time they make it here. I understand the concepts of lighting, color contrast, etc. But I guess hunger gets the best of me, because I’m usually lucky not to have a bite out of it in the photo.
I came across this baked rigatoni from Lisa is Cooking on FoodGawker.com (yes, I’ve found another recipe archive website), and for this recipe in particularly, it was the picture that drew me in. She was right on with the recommendation to saute the brussels sprouts; there’s no way to eat them but browned. I made a number of adaptations and additions, based on convenience, the fact that I don’t think recipes should be without garlic, and one really bad experience with gorgonzola in pasta. But boy was this good.
- 8oz whole wheat rotini
- 1 large apple, chopped
- 1 1/2 lbs Brussels sprouts
- 1/4 cup chopped walnuts
- 4oz goat cheese
- 2oz very sharp cheddar, shredded
- 2 tbls olive oil
- 3 cloves minced garlic
- Pre-heat oven to 400 degrees. Cook pasta according to directions.
This recipe brought week two to a close, which means that it’s time to choose our favorite recipe for week 2! I had to solicit Courtney’s opinion on this one because it was close.
Week 2 Winner: Chana Masala Chickpeas – I preferred them stuffed in the sweet potato, while Courtney preferred them the next day over couscous. Either way, this recipe had a lot of spicy goodness to offer, can be paired many ways and once you have all the spices on hand it’s cheap and easy to make!