Some days just scream out for comfort food. Today was one of them. That little groundhog must have been delerious when he said winter was over on February 2nd. It snowed here heavily on Sunday and I got sore arms shoveling the foot of snow off my driveway, my sidewalk, my neighbours sidewalk, and the sidewalk of the people that don't talk to me. Hey every little bit of good karma helps, right?
Anyway after a week of stress and sad news, I needed some love in the form of melted cheese and pasta. Yup. Carbohydrates to sooth the soul and get those feel good endorphins running.
This recipe came from Spark Recipes. I don't remember exactly which one though. I usually look at about ten different recipes and then sort of combine them. Leave some things out. Add other things.
2 cups of rotini pasta
4 cups of fresh spinach
1 red pepper
Coconut oil
Asiago cheese
Chedder cheese
Set oven to 350F
Boil the pasta for about 15 or 20 minutes in enough water to cover them. The pasta should be slightly al dente but more on the cooked side than the al dente side. Meanwhile cut up the red pepper into bite size slices and saute them in the coconut oil. Add in the spinach on top of the red peppers and add a tablespoon of water, then cover. This will lightly steam the spinach. Drain the pasta well.
Pour out the pasta into a flat oval casserole dish. Grate some chedder cheese on top. Pour the red pepper spinach mixture on top. Grate some more cheese on this. Stir up the layers a bit so its mixed. Grate more cheese on top. Place in the oven and bake for about 30 minutes.
Top with grated asiago cheese And fresh ground pepper. And enjoy!
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