Creamy Lemon Brie Pasta Dinner
Brie pasta: craft this creamy, bright, and delicious lemony spinach and artichoke dish. A gourmet twist on comfort food, ready in under 30 minutes.
Ingredients
- 1/4 cup olive oil
- 2 cloves garlic, minced or grated
- 2 tablespoons raw pine nuts
- 1 teaspoon crushed red pepper flakes
- kosher salt and pepper
- 1 (8 ounce) jar marinated artichokes hearts, drained
- 1 pound penne pasta
- 2 cups fresh spinach
- 1/4 cup mascarpone cheese
- 8 ounces brie, cubed
Instructions
- Heat the olive oil, minced garlic, pine nuts, crushed red pepper, and drained artichoke hearts in a medium skillet over medium-low heat. Cook, stirring often, until the garlic is caramelized and the artichokes begin to fry and crisp on the edges, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Boil the penne pasta until al dente according to package directions. Before draining, reserve 1 cup of the pasta cooking water.
- Stir the fresh spinach into the hot pasta water and cook for just 30 seconds until wilted. Drain the pasta and spinach.
- Add the pasta and spinach right back to the hot pot along with the mascarpone cheese, cubed brie, and about 1/4 cup of the reserved pasta cooking water. Toss until creamy and well combined, ensuring the brie melts into the sauce.
- Add the cooked artichokes and oil mixture from the skillet, stirring to combine everything. Thin the sauce as desired with more of the reserved pasta cooking water until it reaches your preferred consistency.
- Season to taste with kosher salt and pepper. Serve immediately and EAT!
Notes
- For the best melt, cube your brie and let it come to room temperature while the pasta boils. This helps it integrate seamlessly into the hot pasta.
- Always reserve more pasta water than you think you'll need; it's your secret weapon for adjusting sauce consistency and adding richness.
- Don't skip the lemon zest! It adds a brighter, more aromatic lemon flavor than juice alone, without making the sauce too acidic.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or milk to loosen the sauce, as it will thicken upon cooling. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Always reserve more pasta water than you think you'll need; it's your secret weapon for adjusting sauce consistency and adding richness.
- Don't skip the lemon zest! It adds a brighter, more aromatic lemon flavor than juice alone, without making the sauce too acidic.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or milk to loosen the sauce, as it will thicken upon cooling. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.