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    Home » Dinner » Heirloom Tomato Capellini

    Published: Nov 6, 2018 · Modified: Sep 23, 2022 by Erin · This post may contain affiliate links

    Heirloom Tomato Capellini

    Jump to Recipe Print Recipe

    Lightly wilted spinach leaves, the special and unique heirloom tomato, fresh garlic and olive oil and a squeeze of lemon. 

    This recipe for this light pasta dish, it works great as a side dish, or even just a light dinner.

    The sauce is very light and comes from a little olive oil, dry wine, and the juice of the heirloom tomatoes used in it.

    Not only is it beautiful, but it's a pasta dish you should feel good about eating, like you did something good for your body.

    This will leave your hunger satisfied, without guilt.

    If desired, sprinkle a little Parmesan cheese on right before serving. Looking for more ways to use heirloom tomatoes? Try Heirloom Tomato Flatbread and delicious heirloom Yellow Tomato Chicken Skillet with Orzo for a quick and easy one pan meal.

    For more light, delicious pasta dishes, try:

    • Summer Squash Pasta
    • Pasta Primavera with Chicken
    • Spicy Sausage and Kale Pasta (Not as light as the others, but delicious as well.)

    Heirloom Tomato Capellini

    A light, flavorful garlic, lemon-wine sauce, with vibrant spinach and heirloom tomato; tossed with delicate capellini pasta.
    5 from 1 vote
    Print Pin Rate
    Servings: 5 people
    Author: Erin

    Ingredients

    • 2 cups diced heirloom tomatoes
    • 3 tablespoon extra virgin olive oil
    • 10 cloves garlic
    • 2 cups fresh spinach leaves
    • 1 lemon
    • 1 cup chicken stock
    • ¾ cups dry white wine such as sauvignon blanc or pinot grigio
    • freshly shaved parmesan cheese
    • salt and pepper to taste

    Instructions

    • Prepare capellini according to al dente pasta directions. Once drained, leave in the colander until the end, when we will combine it with the sauce. 
    • In a shallow skillet, heat olive oil on medium heat. 
    • Add diced heirloom tomatoes, and garlic, sauté until garlic is slightly done. Salt and pepper to taste.
    • Add white wine and chicken stock to tomatoes and garlic and simmer until reduced by half. 
    • Remove from heat, toss cooked pasta and spinach leaves, along with the fresh juice of half a lemon. Spinach will begin to wilt from the heat of the pasta. 
    • Serve with freshly shaved parmesan and a lemon wedge. 
    Tried this Recipe? Pin it for Later!Mention @TheFrozenBiscuit or tag #thefrozenbiscuit!
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