Raw Summer Sauced Spaghetti recipe

This vegetarian raw summer sauced spaghetti recipe was inspired by my need to come up with a pasta recipe that gets me out of the kitchen fast.

I love to cook but when it’s hot I don’t like spending time over the stove if I can. In this summer spaghetti recipe the sauce comes together off the stove.

The hot pasta water melts the brie into a delicious creaminess and blanches the tomatoes and spinach just enough.

This lovely pasta dish is light and flavorful with freshly made pesto and garden picked tomatoes. It is a prefect Summer meal that comes together in less than 30 minutes and the best part, it can made ahead of time!!!!

Three Variations on this Raw Summer Sauced Spaghetti recipe

The first and always an option in this Raw Summer Sauced Spaghetti recipe is the shape and flavor of pasta you use. I used a long shaped pasta you can use whatever shape you like or have on hand.

Second if you don’t have homemade pesto use a good quality store bought pesto brand.

And Lastly not everyone likes spinach as much as I do if your one who hates spinach, broccoli works in this recipe!!!

Please don’t forget to leave me a comment on your experience with this easy and delicious raw Summer Sauced Spaghetti recipe. I love hearing from you it’s my favorite part!!!

Ingredients

1 lb. spaghetti
6 oz. brie cheese
2 cups pasta water
1 cup prepared pesto
1 cup parmesan cheese
2 cups chopped tomatoes
3 cups chopped spinach
1 cup freshly chopped basil
1/2 cup olive oil
1/3 cup balsamic vinegar
1 cup silvered almonds
Salt and pepper to taste

Instructions

Cook pasta according to package directions resevering 2 cups of the water before draining
Remove rind from brie cheese and cut in small dice
In a bowl place the hot reserved pasta water
Put the brie in the hot water until melted
Then add the tomatoes, pesto, oil, parmesan and spinach let sit for 5 minutes
Now toss the pasta with the sauce add the basil and spinach sprinkle the almonds on top …. ENJOY!!!!