LINGUINE WITH TOMATOES BASIL AND BRIE
Such a lovely summer dinner recipe!
Provided by RecipeGirl.com (The Silver Palate Cookbook)
Categories Main Course
Time 32m
Number Of Ingredients 9
Steps:
- Combine all ingredients (except pasta) in a serving bowl large enough to hold the cooked pasta and sauce. Stir gently to combine. Set aside at room temperature for at least two hours.
- Cook linguine in salted water until al dente. Drain and add to the tomato mixture. Toss gently to distribute sauce. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 863 kcal, Carbohydrate 92 g, Protein 32 g, Fat 41 g, SaturatedFat 16 g, Cholesterol 76 mg, Sodium 685 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 22 g
WARM TOMATO BRIE PASTA RECIPE
7 simple ingredients are all that is required to make this tomato brie pasta recipe. Serve this up for a dinner side dish, or a light dinner recipe. Fresh tomatoes, brie, fresh basil, olive oil, salt, garlic, and tender al dente pasta.
Provided by Kelsey
Categories Dinner
Time 2h21m
Number Of Ingredients 7
Steps:
- Start by taking your Brie and cutting it into 1 inch cubes. You will add the cut brie into a bowl.
- Now add in your diced tomatoes, olive oil, basil, minced garlic and salt.
- Toss to coat the mixture and cover with a towel and let sit for 1-2 hours on the counter at room temperature to macerate.
- When you are close to serve, cook your spaghetti noodles as directed on the box. Drain and pour the hot pasta on top of the Brie mixture and let sit 2 minutes.
- Then toss the pasta and stir until cheese is melted to make a delicious Brie sauce.
- Serve pasta warm!
Nutrition Facts : ServingSize 1 g, Calories 116 kcal, Carbohydrate 9 g, Protein 3 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 94 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 6 g
BOWTIE PASTA WITH TOMATO AND ROASTED RED PEPPER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic, red pepper flakes, sun-dried tomatoes, and roasted peppers and cook until the garlic is aromatic, about 1 minute. Crush the tomatoes through your fingers into the pot; stir in their juices, sugar, the 1 teaspoon salt, and season with pepper, to taste. Bring to a boil over high heat, then reduce to a simmer. Cook, uncovered, until thickened, about 10 minutes. Remove the sauce from the heat, stir in the herbs, cover, and set aside for about 10 minutes for the flavors to come together.
- Meanwhile, bring a large pot of cold water to a boil over high heat. Salt the water generously, add the pasta, and cook, stirring occasionally, until al dente. Drain, saving about 1/2 cup of the pasta water.
- Before serving, add the vinegar to the sauce. Add the drained pasta to the tomato sauce and toss. Thin with a little pasta water, if needed. Season with salt and pepper, to taste.
- Divide among 4 warm serving bowls. Pass the grated cheese, if desired, at the table.
Nutrition Facts : Calories 381 calorie, Fat 7 grams, SaturatedFat 1 grams, Carbohydrate 63 grams, Fiber 11 grams, Protein 17 grams
SUN-DRIED TOMATO AND BOW TIE PASTA
Anti-meat pasta dish, which makes your tastebuds feel alive with the great combined flavors of sun dried tomatoes, olive oil, red pepper and pesto sauce. My husband and I came up with this recipe about two years ago playing around in the kitchen one day. Ever since then it has been our family's favorite. Garnish each dish with red pepper or Parmesan cheese to your taste. Instead of making your own pesto you can use 1/2 bottle of pre-made pesto from the grocery store.
Provided by JFOCHTMAN
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 10
Steps:
- Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
- In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
- In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
- Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
- In a large mixing bowl, toss pasta and sauce until the pasta is well coated.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 49.6 g, Fat 7.4 g, Fiber 4.5 g, Protein 10.5 g, SaturatedFat 1.1 g, Sodium 370.8 mg, Sugar 6.4 g
TOMATO AND BRIE BOWTIE PASTA
I got this recipe online awhile ago and added lots of things to it to add more flavor. Originally the recipe was only 4 ingredients and super bland. I think I fixed it now. :)
Provided by Parsley
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook bow ties according to package directions; drain but do not rinse.
- While bowties cook, heat oil in a large skillet.
- Sautee the onion, garlic and green bell pepper in skillet until soft but not browned.
- Add oregano, thyme, balsamic vinegar, sugar and tomatoes to skillet.
- Heat just to a boil and reduce heat.
- Add the cubed brie cheese and stir until melted.
- Add any salt if needed.
- Pour sauce over cooked pasta and mix well.
- Serve and garnish with the chopped fresh basil leaves.
Nutrition Facts : Calories 601.6, Fat 23.4, SaturatedFat 11.4, Cholesterol 128.6, Sodium 533.5, Carbohydrate 72.9, Fiber 5.8, Sugar 9, Protein 26.2
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