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Spaghetti With Spinach in a White Wine Garlic Sauce recipes
Spaghetti With Spinach in a White Wine Garlic Sauce recipes
- Recipe Submitted by Herb on 11/19/2014
Category: Pasta, Healthy Recipes, Peppers, Tomatoes, Sauces
Ingredients List
- 1 box thin spaghetti, uncooked
- 3 tablespoons grapeseed oil, divided
- 5 medium white or cremini mushrooms, thinly sliced
- Salt and pepper, to taste
- 2 cups vegetable stock, divided
- 1/2 cup finely chopped onion
- 3 garlic cloves, minced
- 8 ounces fresh baby spinach
- 3 roma tomatoes, chopped into large pieces
- 1/2 cup white wine
- Parsley leaves, to garnish
Directions
1. In a large pot, boil water over high heat and cook the spaghetti according to the package directions. Drain and set aside.
2. Heat a large sauté pan over medium-high heat. Add one tablespoon of the oil and the mushrooms, and sauté five to eight minutes until caramelized and golden. Add salt and pepper to taste, and cook one additional minute. Stir in two tablespoons of stock, and cook until stock is absorbed. Move the mushrooms to a small bowl.
3. Add another tablespoon of the oil to the sauté pan and the onion. Sauté over medium heat for about 10 minutes, or until the onions are golden brown. Stir in garlic, and sauté two minutes, stirring constantly. Spoon the onion and garlic mixture into a small bowl.
4. Return the pan to the stove over medium-high heat, and add the remaining oil. Add the spinach, and sauté until the spinach is wilted, about two minutes. Add two tablespoons of the stock, and cook until absorbed.
5. Return the mushrooms, onion, and garlic. Then add the tomatoes to the pan with the spinach, and cook over medium-high heat.
6. Add the white wine, and cook until reduced by two-thirds, stirring occasionally. Stir in the remaining stock, and cook for five minutes, until the sauce begins to reduce and thicken.
7. Top the pasta with sauce, and toss to coat.
2. Heat a large sauté pan over medium-high heat. Add one tablespoon of the oil and the mushrooms, and sauté five to eight minutes until caramelized and golden. Add salt and pepper to taste, and cook one additional minute. Stir in two tablespoons of stock, and cook until stock is absorbed. Move the mushrooms to a small bowl.
3. Add another tablespoon of the oil to the sauté pan and the onion. Sauté over medium heat for about 10 minutes, or until the onions are golden brown. Stir in garlic, and sauté two minutes, stirring constantly. Spoon the onion and garlic mixture into a small bowl.
4. Return the pan to the stove over medium-high heat, and add the remaining oil. Add the spinach, and sauté until the spinach is wilted, about two minutes. Add two tablespoons of the stock, and cook until absorbed.
5. Return the mushrooms, onion, and garlic. Then add the tomatoes to the pan with the spinach, and cook over medium-high heat.
6. Add the white wine, and cook until reduced by two-thirds, stirring occasionally. Stir in the remaining stock, and cook for five minutes, until the sauce begins to reduce and thicken.
7. Top the pasta with sauce, and toss to coat.
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