Linguine with Spinach and Brie

Linguine with Spinach and Brie

14 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m

“An easy, quick recipe with gourmet flavor. Bacon can be omitted if desired. The measurements listed are approximate--feel free to add more or less of any of them based on preference.”

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Adjust Servings

Original recipe yields 4 servings



  1. Bring a large pot of lightly salted water to boil. Add linguine, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.
  2. Fry bacon in a large skillet over medium heat until crisp. With a slotted spoon, remove bacon to paper towels. Stir garlic into bacon fat, and cook until garlic is slightly browned, about 1 to 2 minutes. Add spinach, and toss until spinach begins to wilt, about 2 minutes. Remove skillet from heat, stir in pasta, and toss. Sprinkle with Brie and drizzle with olive oil to taste, then toss until cheese is melted.

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Reviews (14)

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This recipe was amazing! I would have given it 5 starts but I made some additions based on other reviewers comments. I fried the bacon in the olive oil instead of adding it at the end. Then I took the bacon out, browned the garlic and threw spinach, tomatoes, mushrooms and italian seasoning into the pan. Then I added the brie to the pan and it melted nicely. I tossed the whole thing with the linguine. mmmmm!



I was really interested to see how this recipe would come out since the reviews seem to be split. What I found is this is a very fresh and light flavor dish, so yes I can see how many of the people reviewing it said it seemed to be missing somthing. Here are the modifications I made and still remained true to the recipe: 6 slices of bacon, completly cooked and crumbled 1/2 cup-ish of rind-free Brie (extra is good) 2 tbsp lemon juice 2 tbsp italian seasoning 1/2 bag of Organic frozen spinich (yes organic has more flavor) I cooked and drained the pasta, then returned it to the pan. I added the spinich and brie, stirred it, then cover to let the hot pasta melt the brie and thaw the spinich. Turn the burner on low, add the garlic, bacon, lemon juice and itlian seasoning and a few tablespoons of water so it doesnt burn. Mix occasionally and keep stiring until all ingredients are well mixed. Dice a fresh tomato and sprinkle on just before serving. Hope this helps you! Oh and make sure you eat this right away, it doesnt reheat well.



I've never made anything like this before so I dont know if its supposed to be this oily or if I just used too much olive oil/brie cheese. I added tomatoes and mushrooms. I really like this recipe because its quick to make, and you dont necessarily have to measure all ingredients-you can just throw in how much you like, and you dont necessarily have to have all the ingredients in order to make it. I make a lot on the weekend and keep it during the week.

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Amount Per Serving (4 total)

  • Calories
  • 424 cal
  • 21%
  • Fat
  • 23.2 g
  • 36%
  • Carbs
  • 41.8 g
  • 13%
  • Protein
  • 13 g
  • 26%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 305 mg
  • 12%

Based on a 2,000 calorie diet



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Linguine with Clam Sauce


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Garlic Shrimp Linguine