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Dinner

Linguine with Brie & Raw Tomato Sauce

Despite decadent chunks of melty Brie, this pasta dish is surprisingly light, perfect for spring and as easy to make (just 15 minutes!) as it is tasty.

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None
Edward Pond

Nutritional Bonus: Bulking up tonight’s pasta with arugula will boost your intake of not only vitamin K – found richly in most sturdy, leafy greens – but also vitamin A, calcium, potassium and magnesium.

Servings
4 to 6
Prep Time
10 min
Cook Time
5 min
Duration
15 min

Ingredients

  • 3 large vine-ripened tomatoes, cut into wedges
  • 3 oz low-fat Brie cheese, cubed, rind removed and discarded
  • 2 loosely packed cups baby arugula or spinach leaves
  • 1/2 loosely packed cup torn fresh basil leaves
  • 1/4 cup grated low-fat Parmesan cheese
  • 2 green onions, green parts only, thinly sliced
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • Sea salt and fresh ground black pepper, to taste
  • 12 oz whole-wheat linguine
  • 3 tbsp toasted pine nuts or slivered unsalted almonds

Preparation

  1. In a large bowl, toss tomatoes, Brie, arugula, basil, Parmesan, onions, oil, vinegar, salt and pepper; set aside.
  2. Bring a large pot of water to a boil. Add linguine and cook according to package directions. Reserve 3/4 cup pasta cooking water; drain. Immediately add pasta and 1/2 cup reserved pasta cooking water to tomato-Brie mixture; let stand untouched for 1 minute, then toss to combine. Add nuts and gradually add up to 1/4 cup reserved pasta cooking water if necessary and as desired to make a creamy sauce; toss to coat.

Nutrition Information

  • Serving Size 1 1/3 cup with brie
  • Calories 338
  • Carbohydrate Content 42 g
  • Cholesterol Content 10 mg
  • Fat Content 13 g
  • Fiber Content 10 g
  • Protein Content 15 g
  • Saturated Fat Content 2 g
  • Sodium Content 209 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g