I was quite the little wife this afternoon, making my husband a nice home-cooked lunch.  Actually, what I made was a big batch of pasta so he could eat leftovers for dinner the next three days but I’d like to think he still appreciated it!

I had a nice bowl myself for lunch while it was still hot.

My Arugula Brie Pasta is my improvement on this Real Simple recipe.  For six servings –

• 14.5 oz box whole wheat penne
• 1T butter
• 6.5 oz onion, chopped
• 1 bundle (8 or 9) green onions, chopped
• salt and pepper
• 3/4 cup dry sherry
• 6 cup arugula
• 9 oz brie, chopped
• 1/2 cup skim milk

1. Prepare the pasta according to box directions, drain and set aside.
2. Melt butter over medium heat in a large skillet.  Add all of the onions and cook 3-4minutes, stirring occasionally.
3. Season onions with salt and pepper.  Pour in half of the sherry and cook until reduced.
4. Carefully stir arugula into skillet.  Pour in the remaining sherry and cook 4-5minutes, until reduced.
5. When veggies are almost done, reheat the pasta pot over high heat.  Add in pasta, milk, and brie.  Stir to combine then cover for 3-4minutes.
6. Pour veggie mixture into pasta mixture and stir to combine.

It was quite tasty, if I do say so myself. 

The only fail was our attempt at dessert.  While I was out running errands this morning I picked up a small piece of this Rosa’s Chocolate and Peanut Butter Fudge.

Yetch!  The husband and I both spit out our bites, it tasted like a piece of wax.

I promised myself I could buy another, less disgusting, dessert if I went to the gym so the likelihood of me working out today is pretty high 🙂

What was the last dessert that made you gag?