3 large tomatoes cut into wedges 3 ounces low-fat Brie cheese, cubed, rind removed 2 loosely packed cups baby arugula or spinach leaves ½ loosely packed cup torn fresh basil leaves ¼ cup grated parmesan cheese 2 green onions, green parts only, thinly sliced 2 Tbsp olive oil 2 Tbsp balsamic vinegar Salt and pepper to taste 12 ounces whole wheat linguine
Linguine with Brie & Tomatoes Nutrition per serving: 338 calories, 13g fat, 15g protein, 42g carbohydrate, 10g fiber, 209mg sodium
3 Tbsp toasted pine nuts
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 ¾ cup pasta cooking water; drain. Immediately add pasta and ½ cup reserved pasta cooking water to tomato-Brie mixture. Let stand untouched or 1 minute, and then toss to combine.
3.
Add nuts and gradually add up to ¼ cup reserved pasta cooking water if necessary and to make a creamy sauce. Toss to coat.
Makes 6 servings (1 1/3 cup each)
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