Best Summer Spaghetti With Tomatoes And Brie Recipes

SUMMER SPAGHETTI WITH TOMATOES AND BRIE

Summer Spaghetti With Tomatoes and Brie image

Make and share this Summer Spaghetti With Tomatoes and Brie recipe from Food.com.

Provided by English_Rose

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

10 ounces spaghetti
1 lb zucchini
3 tablespoons olive oil
2 garlic cloves, sliced thinly
1 lemon, juice and zest of, grated finely
6 red ripe tomatoes, chopped roughly
5 ounces brie cheese
salt & freshly ground black pepper

Steps:

Cook the spaghetti in boiling salted water for 10-12 minutes until tender or according to packet instructions.
Meanwhile, cut the zucchini in half lengthways, then cut into slices. Heat the oil in a large frying pan, then fry the zucchini and garlic for 3-4 minutes until softened.
Add the lemon zest, tomatoes and about 3 tbsp of the pasta water (enough to make the sauce).
Cook for 2-3 minutes more until the tomatoes begin to soften.
Remove from the heat and stir in the brie so it just starts to melt, then season to taste with salt, pepper and lemon juice.
Drain the spaghetti well and add to the tomato sauce mixture.
Toss well together, divide between bowls and serve.

Nutrition Facts : Calories 528.8, Fat 21.6, SaturatedFat 7.9, Cholesterol 35.4, Sodium 247.6, Carbohydrate 65.9, Fiber 5.8, Sugar 8.5, Protein 19.8

SUMMER GARDEN PASTA

Summer Garden Pasta image

Provided by Ina Garten

Time 4h20m

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 pints cherry tomatoes, halved
Good olive oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound dried angel hair pasta
1 1/2 cups freshly grated Parmesan cheese, plus extra for serving

Steps:

Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

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