Spaghetti With Baked Brie Mushrooms Spinach Recipes

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SPAGHETTI WITH BAKED BRIE, MUSHROOMS & SPINACH



Spaghetti with Baked Brie, Mushrooms & Spinach image

Melted Brie cheese coats pasta and roasted veggies in this rich vegetarian pasta dish. White balsamic vinegar adds tang and a hint of sweetness in this easy weeknight dinner.

Provided by Carolyn Casner

Categories     Healthy Pasta and Noodle Recipes

Time 45m

Number Of Ingredients 11

1 (8 ounce) package mushrooms, thickly sliced
1 cup halved and thinly sliced onion
¼ cup extra-virgin olive oil
3 large cloves garlic, minced
1 ¼ teaspoons Italian seasoning
½ teaspoon salt
½ teaspoon ground pepper
1 (8 ounce) wheel Brie, top rind removed
8 ounces whole-wheat spaghetti
4 cups coarsely chopped spinach
2 tablespoons white balsamic vinegar

Steps:

  • Preheat oven to 375°F.
  • Toss mushrooms, onion, oil, garlic, Italian seasoning, salt and pepper together on a large rimmed baking sheet. Move some vegetables aside and place Brie on the baking sheet. Bake until the vegetables are tender and the cheese is hot and melted, 25 to 30 minutes.
  • Meanwhile, bring a large saucepan of water to a boil. Add spaghetti and cook according to package directions. Place spinach in a large colander and drain the pasta over the spinach. Return the pasta and spinach to the saucepan. When the veggies and Brie are done, add them to the saucepan. Add vinegar and stir well, making sure that everything gets coated with cheese.

Nutrition Facts : Calories 557 calories, Carbohydrate 52 g, Cholesterol 57 mg, Fat 31 g, Fiber 8 g, Protein 23 g, SaturatedFat 12 g, Sodium 701 mg, Sugar 5 g

SPINACH LINGUINI WITH BRIE



Spinach Linguini with Brie image

Make and share this Spinach Linguini with Brie recipe from Food.com.

Provided by Julesong

Categories     Cheese

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

2/3 cup olive oil
1 teaspoon balsamic vinegar
1 lb brie cheese, rind removed and chopped into small pieces
5 ounces sun-dried tomatoes packed in oil, drained and cut into thin strips
3 ripe roma tomatoes, chopped
1/2 cup kalamata olive, pitted and roughly chopped
4 cloves garlic, minced
1 cup chopped fresh basil
1/2 teaspoon black pepper
1 lb spinach linguine
2 tablespoons butter, melted
freshly grated parmesan cheese, for garnish
pine nuts, for garnish

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.

Nutrition Facts : Calories 1286.3, Fat 82.1, SaturatedFat 29.6, Cholesterol 128.9, Sodium 1028.4, Carbohydrate 98.6, Fiber 15.5, Sugar 5.1, Protein 41.8

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