Spinach Linguini with Brie
A sophisticated and flavorful dish featuring a creamy Brie cheese sauce with sundried tomatoes, olives, and fresh basil, tossed with spinach linguini.
Ingredients
⅔ | cup olive oil |
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1 | teaspoon balsamic vinegar |
1 | lb 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 |
½ | cup kalamata olive, pitted and roughly chopped |
4 | cloves garlic, minced |
1 | cup chopped fresh basil |
½ | teaspoon black pepper |
1 | lb spinach linguine |
2 | tablespoons butter, melted |
freshly grated parmesan cheese, for garnish | |
pine nuts, for garnish |
Instructions
1. | Begin by cutting the Brie into small, bite-sized pieces. |
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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. |
Nutrients
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