Spaghetti with Baked Brie, Mushrooms & Spinach

Ingredients

• 1 (8 ounce) package mushrooms, thickly sliced
• 1 cup halved and thinly sliced onion
• 1/4 cup extra-virgin olive oil
• 3 large cloves garlic, minced
• 1 1/4 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 (8 ounce) wheel Brie, top rind removed
• 8 ounces whole-wheat spaghetti
• 4 cups coarsely chopped spinach
• 2 tablespoons white balsamic vinegar
• 1/2 teaspoon garlic powder
• 2 tablespoons balsamic glaze

Instructions

1. Preheat oven to 375°F.
2. Toss sliced mushrooms, 1 cup onion, ¼ cup oil, minced garlic, 2 teaspoons Italian seasoning and ½ teaspoon each salt and pepper together on a large rimmed baking sheet; spread into an even layer. Bake for 10 minutes.
3. Meanwhile, place Brie on a 5-inch square of parchment paper. Stir the vegetables, then move some aside and place the Brie on the parchment on the baking sheet. Bake until the vegetables are tender and the cheese is hot and melted, about 10 minutes more. (If the cheese is melted before the vegetables are done, carefully remove it from the baking sheet using the parchment paper.)
4. Meanwhile, bring a large saucepan of water to a boil over medium-high heat. Add 8 ounces spaghetti and cook according to package directions. Place 4 cups spinach in a large colander and drain the pasta over the spinach. Return the pasta and spinach to the saucepan. When the veggies and Brie are done, add them to the saucepan. Add 2 tablespoons vinegar and ½ teaspoon garlic powder; stir well, making sure that everything gets coated with cheese.
5. Divide the spaghetti mixture among 4 serving bowls. Drizzle with 2 tablespoons balsamic glaze (about 1½ teaspoons each).