 
 Recipe
   A sophisticated and flavorful dish featuring a creamy Brie cheese sauce with sundried tomatoes, olives, and fresh basil, tossed with spinach linguini.
| 2⁄3 | cup olive oil | 
|---|---|
| 1 | teaspoon balsamic vinegar | 
| 1 | pound brie cheese, rind removed and chopped into small pieces | 
| 5 | ounces sun-dried tomatoes packed in oil, drained and cut into thin strips | 
| 3 | ripe roma tomatoes, chopped | 
| 1⁄2 | cup kalamata olive, pitted and roughly chopped | 
| 4 | cloves garlic, minced | 
| 1 | cup chopped fresh basil | 
| 1⁄2 | teaspoon black pepper | 
| 1 | pound spinach linguine | 
| 2 | tablespoons butter, melted | 
| • | freshly grated parmesan cheese, for garnish | 
| • | pine nuts, for garnish | 
| 1. | Begin by cutting the Brie into small, bite-sized pieces. | 
|---|---|
| 2. | For easier cutting, ensure the Brie is chilled; then allow it to come to room temperature before incorporating with the other ingredients. | 
| 3. | In a large mixing bowl, combine the diced Brie cheese, sun-dried tomatoes, Roma tomatoes, Kalamata olives, minced garlic, chopped fresh basil, and ground black pepper. | 
| 4. | In a separate small bowl, whisk together the olive oil and balsamic vinegar. | 
| 5. | Immediately pour the olive oil and balsamic vinegar mixture over the Brie and vegetable blend, ensuring everything is well coated. Toss gently. | 
| 6. | Cover the bowl and allow the mixture to marinate at room temperature for 2 hours, tossing occasionally. | 
| 7. | Cook the spinach linguini according to the package instructions. | 
| 8. | Once cooked, drain the pasta and toss it with the Brie and tomato mixture, as well as the melted butter. | 
| 9. | Serve the dish promptly, garnishing it with freshly grated Parmesan cheese and pine nuts. | 
| 10. | This recipe yields 5-6 servings. | 
| 11. | 
The following values are based on a single serving of this recipe.
| Calories | 1286.3 kcal | 
| Protein | 41.8 g | 
| Fat | 82.1 g | 
| Carbohydrates | 98.6 g | 
| Fiber | 15.5 g | 
| Sugar | 5.1 g | 
Published on Jul 19, 2024 by Luminița