Thursday, March 15, 2012

Spaghetti with Spinach in a White Wine Garlic Sauce

  What's for dinner? How about a yummy, nutritious pasta dish? This recipe is from Skinny Bitch Ultimate Everyday Cookbook. If you're in the market for a new cookbook, this is it. Vegan or not, this cookbook is filled with healthy recipes that taste great. Plus the author, Kim Barnouin, is hilarious!




Please make this...you'll be glad you did!

I've made a few changes to this recipe and noted them in the original recipe below.

Ingredients (Serves 6)
· 1 (1lb) box thin spaghetti, uncooked
· 3 Tablespoons grape seed oil, divided
(I've used olive oil and saffron oil)
· 5 medium white or cremini mushrooms, thinly sliced
(Instead, I use 2 containers of fresh mushrooms, quartered)
· Salt and pepper to taste
· 2 cups vegetable stock, divided
· ½ cup finely chopped onion
· 3 garlic cloves, minced
· 8 ounces fresh baby spinach
(I use a full 10oz bag)
· 3 Roma tomatoes, chopped in large pieces
· ½ cup white wine
(I use 1 cup white wine)
· ¼ cup vegan Parmesan cheese
(Of course if you're not vegan, you can use real cheese)

Directions
1.    Bring a large pot of water to boil and cook pasta according to package directions.  Drain and set aside.
2.    Heat a large sautee pan over medium-high heat.  Add 1 Tablespoon of the grape seed oil and the mushrooms.  Sautee 5-8 minutes or until caramelized.
3.    Add salt and pepper to taste, cook 1 minute.  Stir in 2 Tablespoons of stock and cook until absorbed.  Remove the mushrooms to a small bowl.
4.    Turn heat down to medium.  In the same sautee pan, add another Tablespoon of grape seed oil and the onions.  Sautee until golden brown – 10 minutes.
5.    Add the garlic and sautee 2 minutes more.  Remove the onion mixture to the same small bowl as the mushrooms.
6.    Return the pan to the stove – medium high heat – and add the remaining oil.  Add the spinach and sautée until wilted – 2 minutes.
7.    Add 2 Tablespoons of stock and cook til absorbed.  Season with salt & pepper to taste.
8.    Return the mushrooms and onion mixture to the pan as well as the tomatoes.  Cook over medium high heat.
9.    Add the white wine and cook until reduced by two-thirds, stirring occasionally.
10.                Stir in the remaining stock and cook for 5 minutes until the sauce begins to reduce and thicken.
11.                Add the Parmesan.
12.                Top the pasta with the sauce and toss to coat.

Serves 6:  210 Calories, 1.5g Fat, 0g Sat.Fat, 0Cholesterol, 45g Carbs, 3g Fiber, 18g Protein (original recipe)

1 comments:

Angie@Echoes of Laughter said...

Oh! THis looks so good! My family would love this meal...pasta is always a hit here! Angie xo