Took a reading break for a little #mondaycooking. I haven’t actually cooked in a bit because the calculations needed for “what do I need to make this recipe more FODMap-friendly” and “make this lose-weight-to-get-new-joints-friendly” were frankly exhausting. It was just that much easier to make another smoothie or lettuce wrap or 2-egg omelet as opposed to a whole cooked recipe. But I saw this go by on @ericabrookeb stories and thought I’d try it. This is the One Pot Spinach and Sun-Dried Tomato Burrata Pasta from @halfbakedharvest - it was pretty easy to omit the ingredients I can’t eat (pepper, garlic, and shallot) or cut them down if I don’t like them very much (artichokes 🙃 since I always manage to get the ones with the hard, inedible outer leaves every time) and this recipe serves 6, so as long as I don’t eat half the pot for one meal I’m fine 😉 This also has the appeal of using a new-to-me ingredient - burrata (I was prepared to use regular mozzarella if my store didn’t have burrata but I lucked out to arrive right after the cheese counter received their delivery). I don’t think I did it quite right, because the tomatoes and spinach all clumped with the cheese, idk. But this had a really light, almost summery taste. 😋 I’m sure it has “bigger” flavor if you use all the proposed ingredients but it turned out quite well for my taste buds #cooking #foodie #nomnomnom https://www.instagram.com/p/CeMXvU8prF2/?igshid=NGJjMDIxMWI=
