In the nearly four years we've been married, my husband and I have learned most of each others’ quirks. While we both do love a good Chipotle run, I definitely have my “single girl” dinners (read: salad, quinoa, Velveeta mac n’ cheese, cookies) whereas he has his own preferences (read: Chips, pizza rolls, frozen pizza, beer). Oftentimes we can agree on a home-cooked meal that satisfies both sets of taste buds, but it doesn’t always happen. And sometimes, I’m surprised by what he actually does like (because really, it’s mostly chips and pizza).
This pasta falls in the “surprising” category.He’d just come home from happy hour with a friend and, already having imbibed two beers and eaten an appetizer portion of spinach-artichoke dip all by himself (so proud, I am), I hardly expected him to even take a glance at the fresh, veggie-filled pasta meal I’d prepared for myself. Yet somehow, he managed to find some room in that bottomless stomach of his to not only try the pasta, but eat a full serving of it, happily.
My point is, this recipe is a keeper on our dinner rotation - snuggled in right next to the frozen pizza and the quinoa. And the Chipotle.