Spinach Linguini With Brie Recipes

LINGUINE WITH SPINACH AND SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Cook linguine according to package instructions. Drain.
• Heat 1 tablespoon of olive oil in a large skillet on medium heat.
• Add chopped sun-dried tomatoes and minced garlic. Cook on medium heat for about 30 seconds, constantly stirring.
• Add 1 cup of half-and-half, paprika, and 1/4 teaspoon of salt. Bring to boil and reduce to simmer.
• Add 1/2 cup of shredded Parmesan cheese (half of what the recipe calls for). Stir for about 30 seconds or longer until the cheese melts. If the sauce is too thin, gradually add more cheese. Keep stirring around all of the skillet for a couple of minutes.
• Note: if the sauce gets too thick, add more half-and-half.
• Add spinach. Keep stirring on medium heat until the spinach wilts, about 1 minute.
• Add cooked and drained linguine to the sauce. Stir well.
• Taste the linguine and add more salt, if needed. Top with finely chopped fresh basil leaves.

SPINACH ARTICHOKE BAKED BRIE

Steps:

• Put the spinach in a clean kitchen towel over a bowl or the sink and twist to squeeze out all the moisture. Coarsely chop.
• Put the cream cheese, mayonnaise, sour cream and garlic in a large bowl; mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and Parmesan, mixing to combine. Season with salt and pepper, then refrigerate until ready to use.
• Line a baking sheet with parchment paper. Whisk the egg with a splash of water in a small bowl. Roll out the puff pastry to a 13-by-12-inch wide rectangle. Cut a 1-inch wide strip of dough off the shorter end to create a 12-by-12-inch square, reserving the strip for decorating. Transfer the square to the prepared baking sheet. Place the wheel of brie in the center of the dough. Top with the chilled spinach-artichoke mixture. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Form the reserved strip of dough into a bow. Brush a little egg wash on the center of the pastry and gently press the bow on top to secure. Brush the bow and the entire exterior of the pastry with the egg wash, then return it to the refrigerator to chill, about 30 minutes.
• Preheat the oven to 375 degrees F.
• Bake until the pastry is golden brown and cooked through, about 40 minutes. Let sit for 15 minutes, then serve warm with crackers and/or crostini.

SPINACH LINGUINI WITH BRIE

Steps:

• Cut the Brie into small pieces.
• Please note that Brie is easier to cut when it is chilled; but after cutting, let it come to room temperature before combining with other ingredients.
• In a large bowl, combine the cut-up Brie cheese, sundried tomatoes, fresh tomatoes, olives, garlic, basil, and pepper.
• In a small bowl, whisk together olive oil and balsamic vinegar.
• Pour immediately over the Brie mixture and toss to cover well.
• Cover and let sit at room temperature for 2 hours, tossing occasionally.
• Prepare spinach linguini according to package directions.
• Drain pasta and toss with Brie/tomato mixture and melted butter.
• Serve immediately, garnished with grated Parmesan cheese and pine nuts.
• Makes 5-6 servings.