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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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edited since last review. rather easy for a from-scratch sauce and sauteed veggies/pasta dish. light and summery. if you're in a hurry you could use a pre-mixed white sauce or one from a package but this is a rich complex flavor. if you want it a little healthier or you don't like wine you could use all 2% milk instead of cream, milk, and wine Ingredients:
2 cups cooked bow tie pasta (or penne, or shells, something which will hold up to sauteeing after it's cooked. i like the new sm) |
4 mixed mushrooms, sliced |
1/2 red onion, sliced |
1 red pepper, julienned |
2 garlic cloves, minced |
1 cup fresh spinach |
1 roma tomato, in large chunks (or a few cherry tomatoes, halved) |
8 fresh basil leaves, sliced (optional) |
6 -8 tablespoons parmesan cheese, grated (the good fresh kind, for topping) |
1/4 cup flour |
1/4 cup butter or 1/4 cup margarine |
1 cup 1% low-fat milk |
1/2 cup half-and-half cream or 1/2 cup whipping cream |
1/4 cup white wine |
1 teaspoon dill |
2 pinches nutmeg |
sea salt (to taste, plenty) |
fresh ground black pepper (to taste, plenty) |
Directions:
1. start by cooking pasta, rinse in cold water to stop it cooking. if you're really good at timing you can start this so that it's done when the veggies are almost done but i'm not that organized. i usually cook the sauce while the pasta is boiling and set them both aside to do the veggies. it helps if you have everything set out and chopped beforehand.
2. melt the margarine in a deep frying pan or wok, stir in the flour and cook on med until it's bubbly and lighter coloured. add the milk, cream, and wine and whisk until a smooth, thick sauce forms. add spices and adjust to taste. this will be the dominant flavor of the dish so be sure you like it.
3. gently saute onion, garlic, mushrooms, and pepper in a bit of oil till softened.
4. add sauce, pasta, spinach, tomato, and basil.
5. heat through until flavors combine and spinach wilts, serve topped with Parmesan.
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