Title: Spinach Linguine with Brie
Categories: Vegetable Pasta
Yield: 6 Servings

8	oz	Wheel brie cheese, diced
1/4	c	Extra-virgin olive oil
2		Cloves garlic, minced
1/2		Bunch fresh basil leaves, chopped
3		Ripe medium tomatoes, cored and roughly chopped
		Salt, to taste
		Pepper,fresh ground,to taste
1	lb	Spinach linquine
1/2	c	Fresh grated parmesan cheese

In a small bowl, mix together brie, olive oil, garlic, basil and tomatoes; season to taste with salt and pepper. Allow this sauce mixture to marinate at room temperature for 2 hours.

Then, cook linquine al dente (so it is tender but still firm), according to package directions. Drain and rinse briefly with hot water, drain well. Place hot pasta in serving bowls and top with sauce. Sprinkle with parmesan cheese. Serve immediately. Makes 8 appetizer servings, 6 main dish servings.

Per main dish serving: 527 calories, 20 grams protein, 23 grams fat, 60 grams carbohydrates, 32 milligrams cholesterol, 361 milligrams sodium.

Per appetizer serving: 395 calories, 15 grams protein, 17 grams fat, 45 grams carbohydrates, 32 milligrams cholesterol, 271 milligrams sodium.

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