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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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I created this to mimic a pasta dish served at East Side Mario's that I really like. This is the sauce to serve over angel hair pasta-add pasta to your meal calories for this. If you're using field tomatoes or very ripe tomatoes, cut back on the water/broth. 2 servings Ingredients:
1 garlic clove |
1 onion |
6 mushrooms |
2 tomatoes |
4 oz spinach |
1/2 cup feta cheese, light, crumbled |
1 tbs dried tarragon |
1 cup vegetable broth |
1/2 cup white wine |
1 tsp cornstarch |
Directions:
1. Wipe a large skillet with olive oil. Add minced garlic and slivered onions and sliced mushrooms and cook on low for a few minutes just to release the flavor of the garlic. Add vegetable broth (this is really 1 cup water and 2 chicken-flavored vegetable bouillon cubes; you can use chicken broth too, but adapt the calorie count upward) and tarragon and bring to boil; boil a couple minutes. Add wine. Add diced tomatoes. Cook a couple minutes. Put the spinich on top and cover the pan and steam the spinach for a minute, until spinach is limp. Mix cornstarch with about 1/4 cup water and stir into skillet. Cook until a bit thicker (it's okay if it's a bit runny). Spoon over cooked pasta and top with crumbled feta.
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