"An easy, quick recipe with gourmet flavor. Bacon can be omitted if desired. The measurements listed are approximate--feel free to add more or less of any of them based on preference." — SAURORAESTHER
Watch video tips and tricks
1 (8 ounce) package
uncooked linguine pasta
bacon, cut in half
baby spinach, rinsed and dried
cubed Brie cheese
extra virgin olive oil
This recipe was amazing! I would have given it 5 starts but I made some additions based on other reviewers comments. I fried the bacon in the olive oil instead of adding it at the end. Then I took the bacon out, browned the garlic and threw spinach, tomatoes, mushrooms and italian seasoning into the pan. Then I added the brie to the pan and it melted nicely. I tossed the whole thing with the linguine. mmmmm!
I was really interested to see how this recipe would come out since the reviews seem to be split. What I found is this is a very fresh and light flavor dish, so yes I can see how many of the people reviewing it said it seemed to be missing somthing. Here are the modifications I made and still remained true to the recipe: 6 slices of bacon, completly cooked and crumbled 1/2 cup-ish of rind-free Brie (extra is good) 2 tbsp lemon juice 2 tbsp italian seasoning 1/2 bag of Organic frozen spinich (yes organic has more flavor) I cooked and drained the pasta, then returned it to the pan. I added the spinich and brie, stirred it, then cover to let the hot pasta melt the brie and thaw the spinich. Turn the burner on low, add the garlic, bacon, lemon juice and itlian seasoning and a few tablespoons of water so it doesnt burn. Mix occasionally and keep stiring until all ingredients are well mixed. Dice a fresh tomato and sprinkle on just before serving. Hope this helps you!
Oh and make sure you eat this right away, it doesnt reheat well.
I've never made anything like this before so I dont know if its supposed to be this oily or if I just used too much olive oil/brie cheese. I added tomatoes and mushrooms. I really like this recipe because its quick to make, and you dont necessarily have to measure all ingredients-you can just throw in how much you like, and you dont necessarily have to have all the ingredients in order to make it. I make a lot on the weekend and keep it during the week.
This was a good base recipe. I added mushrooms, sun dried tomatoes, crushed red pepper, italian seasoning and garlic salt (because of all the "no-flavor" comments). It turned out to be a really tasty dish that I'll definitely make again!
the recipe should say to remove rind from the brie before you cube it. I have a recipe similar to this that uses southwestern seasoning, (chili powder, Mexican oregano, ground chipotle, paprika, ground cumin)and fresh chopped basil and parsely. I think that would eliminate any blandness. Throwing in some pinenuts for texture would be nice too.
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.
This was great. The smokiness of the bacon paired really well with the earthy brie and spinach. I used tri-color veggie pasta spirals and added basil, parsley, smoked paprika, and a lil cayenne. My husband said it was very colorful. Also this was super quick and easy to prepare.
Great idea... Sounds delicious and I really wanted to love it but unfortunately it is really lacking in flavor. I did add some chopped up sundried tomatoes to try to jazz it up a bit but still didn't do the trick. It's not horrible by any means but really needs some flavor. Maybe some basil and parsley? Hmmm. Thanks for the recipe as it has potential.
* Percent Daily Values are based on a 2,000 calorie diet.
Linguine with Spinach and Brie
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 209
What's cooking in Ellington? This creamy, satisfying linguine.
See a few simple shortcuts for making easy creamed spinach.
Make elegant but easy garlic shrimp in a white wine and butter sauce.