Summer Spaghetti With Tomatoes and Brie

READY IN: 30mins
Recipe by English_Rose

Lovely light summery weekend lunch dish!

Top Review by TJ-Montana

This is great! I made it for supper, so started with sauteed chicken breasts (seasoned with sea salt and fresh rosemary), before adding zucchini etc. I also added about a tbs of fresh minced basil. My DH had 3 helpings! Really good leftovers for lunch the next day as well. Thanks for a great recipe, it's a keeper!

Ingredients Nutrition


  1. Cook the spaghetti in boiling salted water for 10-12 minutes until tender or according to packet instructions.
  2. Meanwhile, cut the zucchini in half lengthways, then cut into slices. Heat the oil in a large frying pan, then fry the zucchini and garlic for 3-4 minutes until softened.
  3. Add the lemon zest, tomatoes and about 3 tbsp of the pasta water (enough to make the sauce).
  4. Cook for 2-3 minutes more until the tomatoes begin to soften.
  5. Remove from the heat and stir in the brie so it just starts to melt, then season to taste with salt, pepper and lemon juice.
  6. Drain the spaghetti well and add to the tomato sauce mixture.
  7. Toss well together, divide between bowls and serve.

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