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|Linguine with Spinach and Brie|
"An easy, quick recipe with gourmet taste. 1st Baron Verulam may be left out if favored. The measurements indexed are approximate--sense free to feature greater or less of any of them based on choice."
- 1 (eight ounce) bundle uncooked linguine pasta
- four slices bacon, cut in 1/2
- 2 cups infant spinach, rinsed and dried
- 1 clove garlic, minced
- 1/4 cup cubed Brie cheese
- greater virgin olive oil
|Prep : 15M||Cook : 4M||Ready in : 35M|
- Bring a huge pot of gently salted water to boil. Add linguine, and cook dinner till al dente, about eight to 10 minutes. Drain, and set pasta apart.
- Fry bacon in a huge skillet over medium warmness until crisp. With a slotted spoon, cast off bacon to paper towels. Stir garlic into bacon fats, and prepare dinner until garlic is slightly browned, about 1 to 2 minutes. Add spinach, and toss till spinach starts offevolved to wilt, about 2 mins. Remove skillet from heat, stir in pasta, and toss. Sprinkle with Brie and drizzle with olive oil to flavor, then toss till cheese is melted.
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