Thursday, August 7, 2008

Tagliatelle with White Wine and Veggies

I wanted a light pasta dish last night, but couldn't find a recipe I liked anywhere. (Or at least one that didn't require me running out to buy ingredients I didn't have!)
So I made this one up, using the organic tagliatelle pasta I had bought at Wegman's (one of my favorite places!).
I think this dish would be good using whatever summer vegetables you have around. I usually have something to use up, since we get a share from an organic farm. This would also be good with fresh tomato, zuchinni, some basil.....whatever you like!

First, thinly slice one yellow summer squash, about 4-5 cloves of garlic, and chop one red onion. Start a large pot of water for the pasta.

Mmmmm garlic!Heat up some olive oil in a medium pot, and add the onions and garlic. Saute until soft.

Add 3/4 cup of dry white wine (I used Chardonnay) and about 2 TBSP of white wine vinegar, and 1/4 cup chicken broth/stock (or veggie broth if you want a vegetarian meal.) Add a little salt and lots of pepper. Let this simmer until the liquid is reduced by about half.

Meanwhile, saute the squash in a small pan with olive oil.
Cut three TBSP of butter. (Yum)
Add butter to the onion-wine dealy. You can turn the heat off and mix it in until it melts. Taste and add some salt and pepper if needed.
Add a generous handful of arugula (or rocket whatever you call it) to the squash and cook just for a minute, until it wilts a little. I prefer mine to be not very wilty.
Oh yeah don't forget about the pasta! Cook according to package directions, and drain. You could also use different pasta here like linguini.
Put some pasta on a plate, then wine sauce, then squash and arugula, and top with some freshly grated parmesan cheese!

Eat with the rest of the wine.
Improvising pasta dishes is fun.

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1 comment:

Glenn Grafton said...


This sounds like an ideal summer meal. It's making me hungry. Love the way you describe how you put the different dishes together. Keep the ideas coming.