Pasta with Tomato, Spinach, Basil, and Brie

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

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

Ingredients

  • 2 cloves garlic, minced
  • 1/4 cup extra virgin 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 Cook the pasta: Heat a large pot of salted water for making the pasta (1 tablespoon of salt for every 2 quarts of water). 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).

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2 Heat brie with tomatoes, garlic, olive oil, lemon, in microwave: 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.)

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3 Toss cooked pasta with tomatoes and brie, add spinach and basil: 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.

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4 Sprinkle with grated Parmesan cheese and freshly ground black pepper, and toss more to incorporate. Add more salt to taste.