Linguine noodles in a light white wine and garlic sauce tossed with mushrooms, spinach and grape tomatoes.
Pasta is an easy go to recipe when I don't really feel like spending too much time or thought on dinner. I always have some kind of pasta in my pantry and if I don't it's sold at the corner store (that is only 1 block away). White wine sauce is a very simple sauce for pasta that tastes great and doesn't require much time and few ingredients. Yes, opening a jar/can of pasta sauce is probably easier but I don't like to use store bought pasta sauce and I don't can my own...and sometimes I don't want a tomato based sauce. I love white wine sauce because it is flavorful and light (it doesn't sit heavy in your stomach it may or may not be any lighter in calories than other sauces but I like to think it is). My basic white wine sauce is made of olive oil, shallots, garlic, and dry white wine (my favorite is Pinot Grigio) then I just toss in whatever I happen to have on hand. In this case it was mushrooms, spinach, and tomatoes. This dinner takes less than 30 minutes (the longest part for me is waiting for my ancient electric stove to boil water...I rent so I can't just get my dream stove).
Mushroom Spinach Tomato Pasta
3 Tbsp olive oil
2 Tbsp minced shallots
2 Tbsp minced garlic
1 cup sliced mushrooms
1/4 cup vegetable broth or water, optional
1/2 cup halved grape tomatoes
1 large handful baby spinach
1/2 cup white wine
1/2 pack linguine, cooked al dente
Heat olive oil over medium heat in a large skillet. Add shallots, garlic and mushrooms.
Cook until fragrant add the broth/water if the pan gets to dry then add the tomatoes. Let the tomatoes begin to blister and soften slightly then add the spinach, wine and salt to taste.
Continue cooking until the wine reduces by about half and add the cooked pasta. Turn off the heat, cover the pan, and let sit for 5-10 minutes.
Toss and serve with parmesan and fresh cracked pepper.
Makes 2-3 servings.
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