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