FOOD REFERENCE WEBSITE

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Food Trivia Quizzes . . Humor . . Poetry . . Crosswords . . CookBook Reviews . . Food Posters . . Catalogs . . Magazines . . Gourmet Tours . . Key West Info . . Cooking Schools . . Festivals & Shows . . Search .

Next Recipe

YOU ARE HERE >>

 RECIPES

 Potatoes, Rice, Pasta, etc.Pasta Recipes pg 1FETTUCCINE RECIPES >>>>> >  Fettuccine with Melted Brie & Tomatoes >

Sign up for FoodReference Weekly Newsletter
 


 

food125x125B


 

 

..FETTUCCINE RECIPES >>>>>.. ..Fettuccine Alfredo.. ..Fettuccine Bolognese.. ..Fettuccine with Bolognese Sauce.. ..Fettuccine with Creamy Red Pepper Sauce.. ..Fettuccine with Garden Herb Sauce.. ..Fettuccine with Melted Brie & Tomatoes.. ..Fettuccine with Morels.. ..Mushrooms Burnia Fettuccine.. ..Mushroom Fettucine Florentine.. ..Pork & Fettucine Alfredo Casserole.. ..Shrimp and Pasta Cheddar Alfredo.. ..Spicy Portobello & Asparagus Fettuccine.. ..Thai Fettuccine Primavera..

. Home . . Recipes . . About & Contact . . Links .

 

 

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
 

 

Please feel free to link to any pages of FoodReference.com from your website.

All contents of this website are
Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com
 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trail issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.