Culinary Caravan's August Recipe of the Month
Spaghetti al Pomodoro e Spinaci (Serves 4 - 6)
| 1 pound | Whole wheat spaghetti |
| 2 tbsp | extra virgin olive oil |
| 1 cup | grape tomatoes, halved |
| 1 | medium onion, finely diced |
| 3 cloves | garlic, minced |
| 1 tsp | red pepper flakes |
| 1 tbsp | dried basil flakes |
| 2 cups | chicken stock |
| 1/2 cup | dry white wine |
| 4 cups | baby spinach, washed and dried |
| Grated parmesan cheese to serve |
Boil pasta according to package directions. DO NOT OVERCOOK PASTA.
In a large heavy bottomed fry pan set over high heat, add oil and swirl to evenly coat bottom of skillet.
Add tomatoes, onion, garlic, red pepper flakes and dried basil and cook, stirring frequently for 5 minutes or until vegetables are tender-crisp.
Add chicken stock and white wine and continue cooking over high heat until sauce has reduced by almost half.
Just before serving, add baby spinach and all heat from skillet to wilt the leaves.
Drain cooked pasta and toss in skillet with sauce.
Plate pasta and top with a generous grating of good quality parmesan cheese if desired. Serve immediately.
In a large heavy bottomed fry pan set over high heat, add oil and swirl to evenly coat bottom of skillet.
Add tomatoes, onion, garlic, red pepper flakes and dried basil and cook, stirring frequently for 5 minutes or until vegetables are tender-crisp.
Add chicken stock and white wine and continue cooking over high heat until sauce has reduced by almost half.
Just before serving, add baby spinach and all heat from skillet to wilt the leaves.
Drain cooked pasta and toss in skillet with sauce.
Plate pasta and top with a generous grating of good quality parmesan cheese if desired. Serve immediately.
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