Mmmm…pasta…… ‘Nuf said. Except I will disclose 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; with the ever so lightly wilted spinach leaves, the special and unique heirloom tomato, and the fresh garlic and olive oil; this will leave your hunger satisfied, without guilt.Print
A light, flavorful garlic, lemon-wine sauce, with vibrant spinach and heirloom tomato; tossed with delicate capellini pasta.
- 2 cups diced heirloom tomatoes
- 3 tbsp extra virgin olive oil
- 10 cloves garlic
- 2 cups fresh spinach leaves
- 1 lemon
- 1 cup chicken stock
- 3/4 cups dry, white wine such as sauvignon blanc or pinot grigio
- freshly shaved parmesan cheese
- salt and pepper to taste
- 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.