Monday, September 23, 2013

mediterranean pasta night

mediterranean whole wheat pasta with broiled tomatoes
This dish is a great weeknight dinner - fast and delicious. Serves 4 - (Vance enjoyed left overs!)
2 pints cherry tomatoes (I used yellow and red)
3 cloves garlic, coarsely chopped
12 oz uncooked whole-wheat fettuccine
2 tablespoons olive oil
4 cups baby spinach
6 oz cream cheese (feel free to use fat free)
teaspoon crushed red pepper
1/2 cup pitted kalamata olives, sliced
1/3 cup capers, drained
2-3 tablespoons fresh shredded Parmesan cheese
S&P to taste
1/3 cup torn fresh basil
Preheat broiler. Broil tomatoes and garlic on a misted baking sheet for about 4-5 minutes. Cook pasta according to package directions. Drain, reserving 1 cup pasta water. Heat oil in a large skillet; sauté spinach 1 minute. Add cream cheese (broken up into little pieces) to soft spinach, add about 1/3 cup of reserved pasta water and red pepper. Light stir until cheese melts. Add tomato mixture and some more pasta water until the sauce is a consistency you desire. Add drained pasta, olives, capers, S&P to taste. Turn off heat and toss with basil before serving. Top with a little extra basil and Parmesan cheese. Spoon sauce  over pasta and serve with salad, delicious and takes well under 30 minutes.

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