Search thousands of recipes reviewed by home cooks like you.

Fettuccini with Basil and Brie

Fettuccini with Basil and Brie

  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    1 h 35 m
LISA DELANNOY

LISA DELANNOY

Tomatoes and basil together are a sure hit! Very flavorful. For cheese lovers, try a stronger Brie cheese, otherwise a medium blend will do. Great served warm or cold.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

Add to list

Directions

  1. In a large bowl combine chopped tomatoes, minced garlic, brie, chopped basil, olive oil, vinegar, salt and pepper. Mix well. Cover and let stand at room temperature to marinate for 1 to 2 hours.
  2. In a large pot of boiling salted water over high heat, cook the fettuccine until al dente, about 12 minutes.
  3. Drain the fettuccine and toss with the sauce. Sprinkle with grated Parmesan cheese.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

fondukes
24

fondukes

10/22/2007

I got a similar recipe from a newspaper. It's really good without the wine vinegar, just a little more olive oil and use rotini instead of fettuccini - it catches the flavors better. In addition, I used one wedge of regular brie and one herbed one. YUMMY!!! And if you are a garlic lover like me, add more!

GodivaGirl
23

GodivaGirl

8/20/2008

I scaled back to 4 servings. Used only a pinch of black pepper and fresh picked roma tomatoes. I love brie and this adds a wonderful flavor to this dish! The second time I made this pasta, I used penne, which made it easier to eat! Added fresh roma and heirloom tomatoes! Soooo Good!!

CCROSE
17

CCROSE

10/27/2002

I LOVE this recipe with a few changes. I saute the garlic because I don't like it raw, to which I add some chopped onion and some red pepper flakes. I substitute balsamic vinegar for the red wine vinegar. I never would have thought that brie would would work so well with pasta!

More reviews

Similar recipes

ADVERTISEMENT