Linguine with Spinach and Brie Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Nov. 23, 2007
Sorry, my family did not care for this at all. I followed the recipe as written - with only the addition of a chopped tomato as suggested by another reviewer. I found it to be very bland. We love brie - so I was excited about using it in a pasta dish having never done so. But, it quickly melted down once added, and there was really no trace of it that could be tasted on the linguine. The only indication of it was the little pieces of skin, which was just sort of strange. I love all of the individual ingredients - but this is missing something. Perhaps more of a pesto instead of plain olive oil - and small chunks of brie sprinkled on top of each serving instead of mixing it in.
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Photo by Sara

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

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Reviewed: Apr. 13, 2007
No flavor at all. I added tomato, shirmp, Italian seasoning, and garlic salt. Very bland, but thanks for sharing your recipe:)
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Photo by MOLLE888
Reviewed: Mar. 8, 2007
Very good! I felt something was missing, though... maybe chopped tomato? I added more spinach (an entire 6 oz bag) and a bit more brie. I didn't use but maybe a dash of olive oil, because the bacon grease made it very moist. Super easy and very nice.
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Photo by MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA
Living In: Fairfax, Virginia, USA
Reviewed: Jan. 31, 2007
This was great. I added the cheese to the spinach in pan to make sure it melted and it worked great. Also seasoned with parm. cheese. Will make again. Very easy.
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Photo by melpy

Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA
Living In: Carlisle, Pennsylvania, USA

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