Best 3 Linguine With Spinach And Brie Recipes
Linguine with spinach and brie is a quick, simple, yet elegant meal that makes use of only a few ingredients. The combination of creamy brie, vibrant spinach, and tender linguine pasta creates a dish that is both flavorful and visually appealing. Whether you're cooking for a weeknight meal or a special occasion, this recipe is sure to please everyone at the table.
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LINGUINE WITH SPINACH
This tasty dish - adapted from The Minimalist Cooks Dinner, by Mark Bittman (Broadway Books, 2001) - uses a good amount of spinach, which is great for boosting pregnancy-needed vitamins and minerals such as iron and folate. Spinach also contains more protein than most vegetables.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta. Meanwhile, combine the garlic and red pepper flakes with the oil in a large bowl. When the pasta is nearly done, plunge the spinach into the water and cook until it wilts - less than a minutes. Drain pasta and spinach together quickly, then toss into the olive oil mixture. Add the tomatoes and pine nuts. Toss well, season with salt and pepper to taste, and serve with an ample topping of freshly grated Parmesan cheese.
- Makes 4 to 6 servings.
LINGUINE WITH SPINACH AND BRIE
An easy, quick recipe with gourmet flavor. Bacon can be omitted if desired. The measurements listed are approximate--feel free to add more or less of any of them based on preference.
Provided by SAURORAESTHER
Categories Pasta Main Dishes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to boil. Add linguine, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.
- Fry bacon in a large skillet over medium heat until crisp. With a slotted spoon, remove bacon to paper towels. Stir garlic into bacon fat, and cook until garlic is slightly browned, about 1 to 2 minutes. Add spinach, and toss until spinach begins to wilt, about 2 minutes. Remove skillet from heat, stir in pasta, and toss. Sprinkle with Brie and drizzle with olive oil to taste, then toss until cheese is melted.
Nutrition Facts : Calories 424.3 calories, Carbohydrate 41.8 g, Cholesterol 28 mg, Fat 23.2 g, Fiber 2.2 g, Protein 13 g, SaturatedFat 7 g, Sodium 304.7 mg, Sugar 2 g
LINGUINE WITH SPINACH AND BRIE
An easy, quick recipe with gourmet flavor. Bacon can be omitted if desired. The measurements listed are approximate--feel free to add more or less of any of them based on preference.
Provided by SAURORAESTHER
Categories Pasta Main Dishes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to boil. Add linguine, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.
- Fry bacon in a large skillet over medium heat until crisp. With a slotted spoon, remove bacon to paper towels. Stir garlic into bacon fat, and cook until garlic is slightly browned, about 1 to 2 minutes. Add spinach, and toss until spinach begins to wilt, about 2 minutes. Remove skillet from heat, stir in pasta, and toss. Sprinkle with Brie and drizzle with olive oil to taste, then toss until cheese is melted.
Nutrition Facts : Calories 424.3 calories, Carbohydrate 41.8 g, Cholesterol 28 mg, Fat 23.2 g, Fiber 2.2 g, Protein 13 g, SaturatedFat 7 g, Sodium 304.7 mg, Sugar 2 g
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Cook the linguine according to the package directions.
- Sauté the spinach until it is wilted.
- Add the brie to the sauce and stir until it is melted and creamy.
- Season the sauce with salt, pepper, and nutmeg to taste.
- Serve the linguine with the spinach and brie sauce immediately.
Conclusion:
Linguine with spinach and brie is a delicious and easy-to-make dish that is perfect for a weeknight meal. The creamy brie sauce and the wilted spinach pair perfectly with the linguine, and the dish can be easily customized to your liking. For example, you could add some chopped sun-dried tomatoes or roasted red peppers to the sauce, or you could use a different type of cheese, such as fontina or Gruyère.
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