Summer Spaghetti With Tomatoes And Brie Recipes

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SUMMER SPAGHETTI WITH TOMATOES AND BRIE



Summer Spaghetti With Tomatoes and Brie image

Make and share this Summer Spaghetti With Tomatoes and Brie recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

10 ounces spaghetti
1 lb zucchini
3 tablespoons olive oil
2 garlic cloves, sliced thinly
1 lemon, juice and zest of, grated finely
6 red ripe tomatoes, chopped roughly
5 ounces brie cheese
salt & freshly ground black pepper

Steps:

  • Cook the spaghetti in boiling salted water for 10-12 minutes until tender or according to packet instructions.
  • Meanwhile, cut the zucchini in half lengthways, then cut into slices. Heat the oil in a large frying pan, then fry the zucchini and garlic for 3-4 minutes until softened.
  • Add the lemon zest, tomatoes and about 3 tbsp of the pasta water (enough to make the sauce).
  • Cook for 2-3 minutes more until the tomatoes begin to soften.
  • Remove from the heat and stir in the brie so it just starts to melt, then season to taste with salt, pepper and lemon juice.
  • Drain the spaghetti well and add to the tomato sauce mixture.
  • Toss well together, divide between bowls and serve.

Nutrition Facts : Calories 528.8, Fat 21.6, SaturatedFat 7.9, Cholesterol 35.4, Sodium 247.6, Carbohydrate 65.9, Fiber 5.8, Sugar 8.5, Protein 19.8

CREAMY NO-COOK TOMATO SAUCE WITH BASIL AND BRIE



Creamy No-Cook Tomato Sauce with Basil and Brie image

This four-ingredient no-cook sauce will impress your guests and can be made in the time it takes to cook your pasta. The bright tang from in-season tomatoes along with the creamy, melted Brie marries perfectly for a fantastic summer spaghetti.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

Kosher salt
1 pound thin spaghetti
2 pounds beefsteak tomatoes (about 3 medium)
1/4 cup extra-virgin olive oil
1/4 cup fresh basil leaves, chopped, plus more for serving
8 ounces Brie, cut into 1/2-inch pieces

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions.
  • Meanwhile, grate the tomatoes on the largest holes of a box grater into a large bowl, discarding any big pieces of excess tomato skin. Whisk in the oil, basil and 2 teaspoons salt. Stir in the Brie.
  • Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta to the tomato mixture and toss to combine. Add the pasta water, a little at a time, to moisten the pasta and help the Brie partially melt, if needed.
  • Top with more basil before serving.

BRIE AND TOMATO SUMMER PASTA



BRIE AND TOMATO SUMMER PASTA image

Categories     Cheese     No-Cook     Vegetarian

Yield Serves 4-6

Number Of Ingredients 11

4 large, ripe tomatoes, peeled and seeded (or 6 good-quality cannedd)
large handful of basil leaves, torn (about 1 cup)
1 lb. Brie cheese, rind removed and cut into pieces
1 garlic clove, minced
1 head roated garlic* or 2 addition cloves raw garlic, minced
1 c. extra-virgin olive oil
1/2 - 1 tsp. salt (to taste)
1/2 tsp. freshly ground pepper
1 1/2 lb. linguine or thick spaghetti
grated parmesan cheese, optional
to roast garlic, cut off top to expose cloves, drizzle with olive oil, sprinkle with salt and wrap in aluminum foil. Roast in 350 degree oven for 1 hour.

Steps:

  • Combine all ingredients except for pasta in a large serving bowl. Set the mixture aside for 2-3 hours to allow flavors to meld (this step may be ommitted if in a hurry). Bring a large pot of water to a rolling boil and season very generously with salt (the pasta water should taste like sea water). Add pasta and cook to al dente, reserving a bit of the cooking water. Mix pasta with sauce and add cooking water as needed to achieve a slightly creamy, sauce consistency.Sprinkle with parmesan cheese, if desired.

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