The Pioneer Woman Tasty Kitchen
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Pasta Fresca

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Sweet white wine, balsamic vinegar, heavy cream and a ton of fresh veggies converge to make this simple and flavorful pasta dish. You won’t regret trying this one!

Ingredients

  • ½ pounds Angel Hair Pasta, Cooked
  • 2 Tablespoons Olive Oil
  • 1 whole Red Onion
  • 6 cloves Garlic
  • 2 Tablespoons Balsamic Vinegar
  • 6 whole Roma Tomatoes
  • ½ cups Sweet White Wine (moscato)
  • ⅓ cups Heavy Whipping Cream
  • 1 teaspoon (heaping) Whole Black Peppercorns
  • 5 ounces, weight Baby Spinach
  • 1 bunch Basil Leaves (chiffonade)
  • 3 dashes Ground Black Pepper To Taste
  • 3 dashes Salt To Taste
  • 12 strips Shaved Parmesan, To Serve

Preparation

1. Chop the onion and tomatoes, and thinly slice the garlic. Take the whole black peppercorns and bash them up a little with a mortar and pestle.

2. Heat 2 Tablespoons of olive oil over medium high heat. Add onion and garlic; cook for 4 minutes.

3. Add the balsamic vinegar. Reduce heat to low and cook 5 minutes. The liquid should be gone at the end. Add salt and ground black pepper.

4. Add chopped tomatoes. Turn up heat to medium high and cook for 2 minutes.

5. Add white wine. Cook for 15 minutes on medium high–it should be at a rapid simmer. Stir occasionally. The liquid should mostly reduce by the end.

6. Add cream and cracked black peppercorns. Cook on medium 3 minutes.

7. Turn down heat to low and add spinach and basil (reserve some for garnish). Cook for 1-2 minutes, until just wilted.

8. Serve with the cooked pasta, topped with basil chiffonade and parmesan shavings.

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Profile photo of Kyra

Kyra on 10.3.2011

This is my kinda recipe: simple but oh so delicious!

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