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
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
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