Pasta with Tomato, Spinach, Basil, and Brie

Favorite SummerQuick and EasyVegetarianPasta

Pasta with fresh garden tomatoes, basil, baby spinach, garlic, and brie

Photography Credit: Elise Bauer

During the summer months when tomatoes are in season, we look for practically any excuse to use our garden tomatoes. The basil plant that we frantically try to keep from completely going to seed, also beckons.

“The time is NOW,” the garden seems to say, “take advantage of us while you can!”

Here’s a quick and easy pasta side to help lighten the garden guilt, if only by a couple tomatoes and a handful of basil. It’s another favorite of my friend Heidi H (thanks Heidi!).

This pasta dish uses bits of melty brie to bring it all together – the tomatoes, pasta, basil, garlic, and baby spinach, and is tossed with Parmesan before serving. Yum!

Pasta with Tomato, Spinach, Basil, and Brie Recipe

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  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4 as a side

Ingredients

  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 pound chopped fresh, ripe tomatoes (about 2 medium tomatoes)
  • 6 ounces brie cheese, rind removed, cheese cut into small chunks
  • Zest and juice of one lemon (about 1 teaspoon zest and 3 Tbsp juice)
  • A handful of basil leaves, chiffonade or sliced thin
  • 5 ounces baby spinach, rinsed, patted dry
  • 1/2 to 3/4 pound of linguine or fettuccine pasta
  • 1/2 cup grated Parmesan
  • Salt and pepper taste

Method

1 Heat a large pot of salted water for making the pasta. While the water is heating, prep the ingredients.  Once water is boiling, add the pasta and cook until al dente (cooked through, but still a little firm to the bite).

2 While the pasta is cooking, place the garlic, olive oil, chopped tomatoes, chunks of brie (make sure to cut away the white rind!), lemon zest, and lemon juice into a large, microwave safe bowl.  Microwave for 2-3 minutes, or until the brie is melty and soft. (If you don't have a microwave, place the ingredients in a bowl and let sit for an hour or two, so the brie softens.)

3 Once the pasta is done, drain it and place it in the bowl with the cheese and tomatoes. Add the basil and baby spinach. Toss together so that the spinach, basil, cheese, and tomatoes are well dispersed through the pasta.  Break up or smash any large pieces of cheese.  Sprinkle with grated Parmesan cheese and freshly ground black pepper, and toss more to incorporate. Add more salt to taste.

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Pasta with Tomato Spinach Basil Brie

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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25 Comments / Reviews

No ImagePasta with Tomato, Spinach, Basil, and Brie

Did you make it? Rate it!

  • Stephen

    I cubed the brie, cold right out of the fridge, and left standing a couple hours. Much easier to cube when cold. No need to microwave

    Otherwise, followed recipe. Excellent dish. Thanks.

    xxxxxyyyyy

  • Jennifer M

    Incredible. It’s like a grown up mac & cheese with vegetables. Quick to make but so delicious.

    5/5 or 10/10 – your preference. Change nothing. Make as written.

    xxxxxyyyyy

  • Michael

    Wow!
    This is going into heavy rotation. I can’t wait to try it with tomatoes fresh off the bush later this month.
    I would use a tiny bit less spinach next time. Really, just a tiny bit.

  • Luann

    I am thinking of making this with roasted tomatoes and roasted garlic. Thoughts anyone?

  • Mary

    Sounds like a great recipe! Making this for dinner soon but was thinking of adding chicken and zucchini. Can’t wait!

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Pasta with fresh garden tomatoes, basil, baby spinach, garlic, and briePasta with Tomato, Spinach, Basil, and Brie