Fettuccini with Basil and Brie

Fettuccini with Basil and Brie

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"Tomatoes and basil together are a sure hit! Very flavorful. For cheese lovers, try a stronger Brie cheese, otherwise a medium blend will do. Great served warm or cold."
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Ingredients

1 h 35 m servings 384 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. In a large bowl combine chopped tomatoes, minced garlic, brie, chopped basil, olive oil, vinegar, salt and pepper. Mix well. Cover and let stand at room temperature to marinate for 1 to 2 hours.
  2. In a large pot of boiling salted water over high heat, cook the fettuccine until al dente, about 12 minutes.
  3. Drain the fettuccine and toss with the sauce. Sprinkle with grated Parmesan cheese.

Reviews

78
  1. 102 Ratings

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Most helpful positive review

I got a similar recipe from a newspaper. It's really good without the wine vinegar, just a little more olive oil and use rotini instead of fettuccini - it catches the flavors better. In addition...

Most helpful critical review

I would give this 3 1/2 stars. It did quite have the punch I expected it to have. I cut the oil in half added about half of a pint of halved grape tomatoes and used a half of a head of roasted g...

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I got a similar recipe from a newspaper. It's really good without the wine vinegar, just a little more olive oil and use rotini instead of fettuccini - it catches the flavors better. In addition...

I scaled back to 4 servings. Used only a pinch of black pepper and fresh picked roma tomatoes. I love brie and this adds a wonderful flavor to this dish! The second time I made this pasta, I us...

I LOVE this recipe with a few changes. I saute the garlic because I don't like it raw, to which I add some chopped onion and some red pepper flakes. I substitute balsamic vinegar for the red win...

Just tried this again the other night and this time i sautee'd some huge tiger prawns and added that also....holy cow...luv it..

"AWSOME" this is the pasta i've been looking for, has a taste all of it's own. Not your typical alfredo pasta. I love it and so does my family. Thanks Lisa for our new favorite!!!! If you d...

This pasta is UNBELIEVABLE. I couldn't believe that something so easy could taste so good. This is fine dining at home. 5 stars

Awesome. I'll likely roast or saute the garlic next time. It was a bit strong. Great summer dish to use basil and tomatoes from the garden.

I would give this 3 1/2 stars. It did quite have the punch I expected it to have. I cut the oil in half added about half of a pint of halved grape tomatoes and used a half of a head of roasted g...

I think if I had waited to make this dish in the summertime, it would have been a 5 star one. Since I made it in wintertime, in Wisconsin, I realize that the tomatoes and basil that I used were ...

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