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.

Photo: Edward Pond

By Alison Kent

Serves: 4 to 6
Hands-on time: 10 minutes
Total time: 15 minutes

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

INSTRUCTIONS:

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.

Nutrients per serving (1 1/3 cup linguine with brie): Calories: 338, Total Fat: 13 g, Sat. Fat: 2 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 1 g, Carbs: 42 g, Fiber: 10 g, Sugars: 7 g, Protein: 15 g, Sodium: 209 mg, Cholesterol: 10 mg

 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
.