Penne with Tomatoes and Brie

4 Reviews
75% would make this recipe again

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Preparation : 10 min Cooking : 15 min
460 calories/serving

Ingredients

150 g gluten free/wheat free penne 2 cups
80 g brie cheese, rind removed, cut into small pieces
2 tomatoes, seeded and diced 240 g
1 clove garlic, minced
1 1/2 tbsp extra virgin olive oil 23 mL
1 pinch salt [optional]
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta.
  2. Meanwhile, remove and discard the Brie's rind, cut the cheese into pieces, then put them in a serving bowl and set aside in the oven at the lowest setting (cheese must melt without cooking).
  3. Seed and dice the tomatoes, mince the garlic, then add them to the cheese. Mix in the oil and add pepper to taste.
  4. Pour the drained penne into the serving bowl. Mix well. Adjust the seasoning and serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (360 g)

Amount

% Daily Value

Calories

460

Fat

22 g

34 %

Saturated 8.4 g
+ Trans 0 g

42 %

Cholesterol

40 mg

Sodium

300 mg

12 %

Carbohydrate

54 g

18 %

Fibre

3 g

13 %

Sugars

3 g

Net Carbs

51 g

Protein

11 g

Vitamin A

41 %

Vitamin C

24 %

Calcium

9 %

Iron

6 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Selenium, Vitamin A, Vitamin B12
Good source of  :
Folacin, Manganese, Niacin, Vitamin E, Vitamin K, Zinc
Source of  :
Calcium, Copper, Fibre, Iron, Magnesium, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables ½
Meat and Alternatives 1
Fats 4 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

4 Reviews (3 with rating only) 75% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pasta | Main courses/Entrées | Halal | Kosher | Vegetarian

Top Reviews

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october 13, 2012 | I would make this recipe again

Being allergic to all dairy, I used Daiya Cheese Substitute, but I like it better using Tofutti Non-Dairy Cream Cheese substitute instead. I love the flavor of the garlic and tomato with the creaminess of the cheese.. it isn't over cooked, but it isn't raw either. I would turn the oven up a little more to melt the Daiya cheese, as having the oven on the lowest setting at 170 degrees Farenheit wasn't quite hot enough. I might be easier to melt it on a pot on the stove in order to keep an eye on it.

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