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5 from 1 vote

Heirloom Tomato Capellini

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


  • 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


  • 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.