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FETTUCCINE WITH MELTED BRIE & TOMATOES

The Six O'Clock Scramble by Aviva Goldfarb

My neighbor Deb Ford often serves this creamy and delectable pasta when she has company over. When I brought it to a potluck, it disappeared in a flash. Serve it with warm bread sticks and sauteed onions and zucchini.
Prep + Cook = 20 minutes
8 servings



Ingredients
• 1/2 pound Brie cheese
• 4 large ripe tomatoes, diced (about 4 cups), or 2 cans (15 ounces each) diced tomatoes, mostly drained
• 1 cup fresh basil leaves, cut into strips
• 1 1/2 teaspoons minced garlic (about 3 cloves)
• 1/4 cup olive oil
• 1 package (16 ounces) fettuccine


Directions
Take the Brie out of the refrigerator at least 2 hours before cooking, if possible - otherwise, warm it in the microwave on high heat for 30 seconds to 1 minute until it is softened. Remove the rind and tear the cheese into irregular pieces into a large serving bowl. Add the tomatoes, basil, garlic, and oil to the bowl.

Cook the pasta according to the package directions until it is al dente. Drain it and immediately toss the pasta with the sauce in the bowl until the Brie has melted. Serve it immediately.

TIP: If you can't find perfectly ripe tomatoes for this recipe, the diced canned tomatoes reduce chopping time and have a fresh flavor.


Nutritional Information per serving:
Calories 380
Total Fat 16g, 25%
Saturated Fat 6g, 30%
Cholesterol 30mg, 10%
Sodium 180mg, 8 %
Total Carbohydrate 45g, 15%
Dietary Fiber 2g, 8%
Protein 14g
Sugar 4g
 

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