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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
- 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
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).
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.)
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.
4 Sprinkle with grated Parmesan cheese and freshly ground black pepper, and toss more to incorporate. Add more salt to taste.
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In a Dutch oven or other heavy-bottomed pot with a lid, heat the oil over medium-high heat. Add the onion and cook, stirring frequently, until the onion is tender and begins to brown, about 5 minutes. Add the garlic and cook, stirring frequently, for 1 minute.
Add the tomatoes and their juices, chicken stock, 1/2 cup water, Italian seasoning and red pepper flakes and stir to combine. Add the bucatini or spaghetti, breaking to fit if necessary and stirring to separate the noodles.
Bring to a boil, cover, reduce the heat and simmer for about 8 minutes, until the noodles are al dente. Stir in the spinach in batches, letting each batch wilt.
Remove from the heat and stir in the basil and grated Parmesan. Season to taste with salt and serve.
Tomato Basil and Spinach Penne
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Tomato Basil and Spinach Penne – a healthier and delicious tomato basil and spinach penne with gluten free pasta. A simple and beautiful recipe to make.
Since I’m sticking to my healthy eating resolution, but still love my pasta, I made for you guys a healthy tomato basil and spinach penne with gluten free penne. And it was the BOMB!
I tried gluten free pasta for the first time just a few months ago and I honestly cannot tell the difference between gluten free pasta and regular pasta, so my take on it, is if you can afford it because it does cost a bit more money than just regular pasta, then by all means buy it, it’s better for you. The gluten free pasta here is rice pasta, also bought some brown rice pasta which I’ll try next time, but I am quite happy with this gluten free pasta thing. Who’d have thunk it?
I’m of the belief that eating healthy doesn’t have to mean hard recipes and slaving in your kitchen for hours. Heck, we’d never cook then. This is why I love recipes like this. This sauce is simple to make and it will take you under 30 minutes to make this entire dish.
Can you believe I managed to make this penne dish in my cast iron skillet, which I love love love so much. Except I didn’t cook the penne in it, but I made the sauce in it then tossed in the pasta. Win!
So let me show you how simple this dish is. You start out by heating the olive oil then adding the chopped onions and garlic and just cook them for a few minutes until onion is translucent and soft. I love cooking onions and garlic together, smells heavenly. I also like to season with salt and pepper as I go along.
Next we add in a can of diced tomatoes, with juice and all, then a whole lot of spinach. We need our greens, so add the spinach. I used baby spinach but I still roughly chopped a bit, very roughly. Cook this for a few minutes until spinach has wilted a bit.
So now here’s another first for me, cooking with almond milk. I added a little bit of unsweetened almond milk to this yummy sauce and also some Greek yogurt, sour cream would work as well. I just wanted to make it a little creamy. Then we add lots of fresh basil, because after all it is one of the main ingredients, and my fave ingredient Parmesan cheese. Stir it all together and cook for a bit longer and OMG, you’ve got yourself one healthy but so freaking delicious sauce. Oh, don’t forget to add more salt and pepper as needed.
Well if I had meals like this all the time, I sure could stick to my resolution forever. There is so much flavor in the sauce from the basil and tomatoes and Parmesan cheese, you’ll love this. Eat eat eat!
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- 1 tablespoon olive oil
- 1 cup chopped onion
- 6 garlic cloves, finely chopped
- 1 (14.5-ounce) can unsalted petite diced tomatoes, undrained
- 1 1/2 cups unsalted chicken stock (such as Swanson)
- 1/2 teaspoon dried oregano
- 8 ounces whole-grain spaghetti or linguine (such as Barilla)
- 1/2 teaspoon salt
- 10 ounce fresh spinach
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
- Calories 333
- Fat 7.1g
- Satfat 2g
- Monofat 3.2g
- Polyfat 1.1g
- Protein 15g
- Carbohydrate 55g
- Fiber 9g
- Cholesterol 5mg
- Iron 5mg
- Sodium 538mg
- Calcium 197mg
Summer Pasta with Tomato & Brie
You guys, mark my words, this summer pasta is going to be the best thing this summer.
I have a feeling we will be dealing with a hot one this year (considering half the country is dealing with a brutal heat wave right now) so I’ve been working on a raw sauce. My mom used to always make my brother and I spaghetti with raw sauce, except she used to call it chopped caprese. It’s nothing more than chopped tomatoes, aromatics, and herbs tossed with pasta hot out of the pasta water.
The version I have been working on consisted of gnocchi, spinach pesto, ricotta, and tomatoes. Sounds delicious, right? Well, an hour or so before I started to cook, I was flipping through Silver Palate’s cookbook. OF COURSE there was a summer pasta and OF COURSE it sounded a million times better than mine. And guess what? It was. That’s why I am here today.
It goes a little something like this: tomatoes, garlic, basil, and brie are all chopped up and added to a bowl with olive oil, salt, and pepper. It marinates in the fridge for at least two hours and you’ll probably contemplate calling the recipe quits. Sure you can dig in as is, but I promise it gets so much better.
Linguine cooks up in salted water, then just as it is al dente, it’s transferred right from the water into the bowl of raw sauce.
What happens here is magical. As the pasta twirls into the sauce, the brie slightly melts and coats the pasta, but still leaves behind soft-creamy-melty bites. When you dig in, you get the creamy brie, juicy tomato, spicy garlic and pepper, and aroma of basil. The only way this gets better is a grating of fresh Parmesan.
I made this for dinner one night and Scott and I enjoyed the heck out of it. It’s delicious warm or room temperature, making it ideal for a quick weeknight dinner or to bring for a summer cookout. If that’s the case, I’d use smaller noodles like farfalle! I think this would make a perfect dinner party with maybe some mussels casino for an appetizer, white wine sangria for a cocktail, and a quick and easy dessert like store bought mini tiramisu.
If I haven’t already convinced you, PUHLEASE wiggle this onto your menu this summer. Enjoy and stay cool.
Tomato Brie Pasta with Fresh Basil Recipe
Creamy brie, juicy tomatoes and bright basil combine in this easy recipe for Tomato Brie Pasta. It&rsquos a surprising delight for brie-lovers.
When I was in high school, on a whim, I gave up eating meat at the start of a New Year. And, like many things I do, I single-mindedly pursued my goal of vegetarianism. Fortunately, my parents took it in stride.
Soon they were stocking up on veggie dogs, trading the ground meat in my tacos for vegetarian refried beans and whipping up creative pasta dishes. For lunches, I experimented with sandwiches filled with sprouts and veggies or filled pitas with olives, tuna and more.
It could have been a disaster, but instead, it got us eating more expansively. And it brought a version of this dish into our lives.
Tomato Brie Pasta with Fresh Basil is an easy, creamy, bright pasta dish that relies on the intense natural flavors of the ingredients to craft a guilty-pleasure dish. And did I mention that it&rsquos easy?
The sauce ingredients &mdash fresh tomatoes, brie, basil and more &mdash are stirred together. Then they are left to sit for about 30 minutes. During this time, the natural acid in the tomatoes breaks down the cheese, creating a creamy liquid that will coat the pasta.
Then you cook the pasta and toss it with the pasta.
Voila! This easy, delightful pasta will become a quick favorite of brie lovers in your household. We like to save this for special occasions &mdash even though it&rsquos easy to make, it&rsquos also decadent.
Like this recipe by want a version that&rsquos even faster? Check out my book One-Pot Pasta, which includes an easy, fast, one-pot pasta version of this dish.
Linguine with Tomatoes Basil and Brie
This Linguine with Tomatoes Basil and Brie is the best summer pasta recipe! Here we have hot linguine tossed with fresh tomatoes, fresh basil and melted brie.
This is such a good dinner recipe to make in the summer when you have easy access to super fresh, ripe tomatoes and fresh basil too. It’s simple. And it just works.
When you add chunks of room temperature brie to hot linguine, it melts into the pasta leaving little bits of brie behind. It’s important that the brie is very much room temperature so it reaches that soft and creamy texture.
With every bite of this pasta you’ll get a little of that creamy brie flavor. And if you’re as in love with brie as I am, this will be your most favorite pasta dish ever.
Brie is creamy and wonderful for sure. It’s rich. It’s decadent. This is not a low fat recipe, by any means.
If you think of it as a comfort food dinner treat on a day that you had an extra good workout then this recipe will work out just fine. And if you don’t care about any of that then you don’t have anything to worry about at all!
Every bite is worth every delicious calorie. I view this one as a once or twice per summer kind of dinner.
If you find your mouth watering at the description of this Linguine with Tomatoes Basil and Brie, then I suggest you try making it at least once. It’s impressive and SO DELICIOUS, and it will be well received by those people you make it for!
If you like this dinner recipe, you might also enjoy Sundried Tomato Pasta and How to Make Homemade Pasta. Chicken Mushroom Fettuccine and Lemon Garlic Pasta are delicious choices too.
I made this tonight - I was able to find casarecce and it was amazing.
I thought it had great flavor! I used the entire package of noodles which was 16oz. so increased the broth to approx. 3.5-4 cups. I only added 3/4 tsp of salt and I also added in chicken and shrimp.
This recipe was easy to make. I will make again, but I will make one change. This one is my fault because I know the seasoning is always off in most of these recipes especially the salt. The recipe calls for two teaspoons of salt which I dutifully put in. I would recommend that you only use 1 1/2 teaspoons of salt and it will still be too salty. The next time I make this I will use only one teaspoon of salt.
12 ounces of pasta is more than 1.5 cups. If you're unsure, measure on a kitchen scale for the desired results/
This was great. Used it as a side with smoked chicken. I added crushed red pepper and extra broth since the timing was off on the dishes.
Great flavor and so easy! I used reduced sodium broth (2 full 14oz cans) and I also used fresh oregano. I didn't measure my fresh basil because there is no such thing as too much in our home so we still tasted it. I did add a can of chicken with the spinach which appeased my carnivores. My issue was finding casarecce pasta so I used a 16oz box of rigatoni instead and it was perfect.
I weighed 12 ounces of pasta.
I read through the reviews and everything seemed to indicate that this would be really good, but it turned out nasty. Idk what kind of food you're used to eating, but this was horrible. The pasta was chewy and gooey and not appetizing at all. None of the spices stood out.
I 4-starred because it honestly could use a tad more liquid but I reduced the amt of spinach instead. I was light on the salt because I know how salty spinach naturally is. I thought it was delish. A real keeper. Thank you!
The flavors were ok, but the pasta was too mushy and there was too much salt for our liking. Will not be making this again.
I had high hopes for this dish, but it turned out just OK. It did not have much flavor at all. We could not taste any garlic, even though I put in 4 big cloves. Boiling the garlic slices took all the flavor out of them. There was not enough oregano or basil flavor. I even put the basil in at the end with the spinach. I don't think this dish is any easier than boiling pasta in one pot, and making a quick tomato sauce in another, besides one less pot to wash. Will not make again.
Love this! So much flavor. Can even substitute vegetable broth for vegetarians and still tastes great. Just keep and eye on noodles as this time frame will allow for them to easily over cook. Mine did and I even took the dish off the oven early. So tasty though.. will cook again and again. Makes a lot of food and the leftovers are delish!
Ridiculously easy and actually quite tasty.
I followed the recipe as written, and this dish was fantastic! It received a thumbs-up from everyone at the table. It is a great "Meatless Monday" meal, and I would prepare it for company, as well. It is full of flavor, simple to prepare, and offers the option of adding meat, if desired.
I was very impressed with how easy it was to whip up a delicious and nice looking meal. Definitely make this again.
So good! So easy to make and very simple. I really enjoyed this recipe.
Browned some Italian sausage 1st and then added everything else to it. Also used whole wheat spaghetti instead and it was excellent!
This was AWESOME. Super easy and absolutely DELICIOUS. I will definitely make it again. The only thing I will change next time is the amount of salt-it was a little too salty for my taste.
We really enjoyed this dish. Fast and yummy. It needed a tad more liquid. I used shrimp and it cooked perfectly. I will make this again.
Made this exactly as written - except that it was obvious that I needed more liquid. I probably used 32 oz (a box) of chicken broth. Agree with others to add basil with the spinach. I will add shrimp or chicken next time to please the men in my life. Even with those comments, my main thought is - wow, this truly is one pot. I chopped the onion and garlic on a previous prep day, so oh my gravy this was easy.
This was absolutely amazing! Used dried basil and it turned out nice.
Wonderfully delicious. Like other posters, I added the basil with the spinach at the end. I thought it was pretty salty, so I would reduce the salt next time. I had a question about the 12 oz pasta - was that 1.5 cups in a liquid measuring cup, or was it supposed to be 2/3 of a 16-oz box of pasta? I did the 1.5 cups in a measuring cup, and it was delightfully liquidy at the end, but I wasn't sure that was the desired outcome. What did the rest of you do?
This was so tasty, and so easy! My husband loved it. Its just the two of us, so we had leftovers for a while, and this dish reheats well.
This was very easy to make and was absolutely delicious. My husband loved it. It's a great dish for company and it makes the whole house smell good! I topped mine with shredded mozzarella once it was on the plate. Yummy!
Haven't made it but I'd love to know where the pot is from?
Excellent recipe, delicious, minimum preparation and easy clean up. Great dish for "Meatless Monday" meal. Will definitely be making this again!
This is a great dish. Pasta came out perfectly. Cooking time was fine as well. The only thing I did differently was adding the basil at the same time I added the spinach. I will definitely be making this dish again.
I think this was a really comforting, tasty, easy meal. My husband prefers meat in our main meals so I added a pound of ground spicy Italian sausage and it was delicious. I would definitely make this recipe again and again.
Delicious, hearty, fast, and easy clean up. I cut the total recipe ingredients in half, then added additional 1/4 cup chicken broth because I thought it needed more liquid. The initial cooking time was a little less, I presume due to the smaller amount. I used 1 T dried basil instead of the fresh leaves.
Things I loved about this recipe: it's a true one pot, it's very easy and inexpensive, and full of garlic and spinach. Things I disliked: my cooking time was the same as the recipe did require more liquid, I used more chicken stock. It lacked oomph in flavor. The basil should be added with the spinach not in the beginning of cooking as written- my basil was dull in flavor and color. I'll make this again but add basil with the spinach and other tweaks like add some wine or another flavor booster- capers, seafood, artichokes, etc. the magazine offers the twist if adding shrimp, which would be good.
Summer Pasta Recipe | Linguine With Tomatoes And Basil
This “raw” sauce requires little more than the season’s best produce, casually tossed together. Use the lushest tomatoes and most fragrant basil you can find. This is about to be your favorite summer pasta recipe ever.
4 large ripe tomatoes, cut into 1/2 inch cubes
1 pound Brie, rind removed, torn into irregular pieces
1 cup fresh basil leaves, rinsed, patted dry, and cut into strips
3 garlic cloves, peeled and finely minced
1 cup plus 1 tablespoon best-quality olive oil
1/2 teaspoon salt, plus additional to taste
1/2 teaspoon freshly ground black pepper
1 1/2 pounds linguine
Pasta With Fresh Tomato, Roasted Garlic and Brie
Food section reader Patrice Kehoe is inspired to make this dish when "the farmers markets are overflowing with great tomatoes," she wrote when she sent in her Top Tomato contest recipe. With five at her table, including three hungry teenagers, she also appreciates how easy it is to make.
Kehoe, an art teacher at the University of Maryland, made a similar recipe from "The Silver Palate Cookbook" for years but recently hit upon using roasted garlic instead of raw. The mellower roasted garlic blends with olive oil, brie, basil and the juice of ripe tomatoes. She cuts off the cheese rind in deference to young palates but says it's not necessary to do so. When she makes this pasta without time constraints, she lets the sauce sit at room temperature for an hour or two to intensify the flavor.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions.
While the pasta is cooking, coarsely chop the tomatoes and place in a large serving bowl. Stack the basil leaves neatly, then roll them tight and cut into very thin shreds add to the bowl. Squeeze about half of the cloves from a head of roasted garlic, or add about 1 1/2 tablespoons of roasted garlic and mix well. Tear the brie into chunks, discarding the rind, if desired, and add to the bowl, along with the oil to taste, salt, if desired, and pepper to taste. Toss to combine, placing the bowl of sauce on a warm surface of the stove top.
Drain the pasta thoroughly and add to the sauce toss until the brie has melted. Add the Parmigiano-Reggiano cheese and toss lightly to combine. Divide among individual wide, shallow bowls and serve with more of the cheese for passing at the table.
Adapted from Patrice Kehoe of University Park, a finalist in this year's 2008 Top Tomato Recipe Contest.