Shout out to everyone with Food as their LOVE LANGUAGE...
Monmouth County Organic Co-op member, Janine Brunetti has got you covered!
Adapted from a recipe she found while perusing FoodAndWine.com - we added a bit more produce because, you know, we just LOVE organic fruits and vegetables! :)
ONE POT WHITE WINE PASTA
Ingredients:
5 tablespoons extra virgin olive oil
approximately 1lb mushrooms of choice - (we like a combo of baby bella and white button, have also heard great raves about using cremini)
2 tablespoons unsalted butter
2 medium leeks
4 garlic gloves
2 teaspoons kosher salt (not as salty as Iodized table salt, and also adheres to the food better)
1 pound spaghetti
1 medium to large spaghetti squash
1.5 cups low sodium vegetable broth
3 cups water
2/3 cup dry white wine
1/2 cup heavy whipping cream
1/2 cup grated Parmigiano-Reggiano cheese (plus more for serving)
2 tablespoons chopped fresh dill (can swap this herb if you like a different flavor profile...tarragon, etc)
2 tablespoons chopped fresh flat leaf parsley
1 teaspoon grated lemon zest
1.5 teaspoons fresh juice from 1 lemon
1/2 teaspoon black pepper
** optional- can also add fresh or frozen peas (1/4 cup) and diced onion (1/4 cup)
Instructions:
Preheat oven to 400 degrees F
Slice spaghetti squash in half lengthwise and scoop out the seeds
Lightly Drizzle the inside of each squash half with olive oil
Poke a few holes in the skin of the squash with a fork
Place cut side down on a baking sheet lined with parchment paper
Roast for 35 minutes
While squash is cooking, gather all the other ingredients needed
Begin your produce prep a.k.a. Trim & slice mushrooms and trim the ends/ thinly slice leeks
When ready, remove spaghetti squash from the oven and flip to cut side up
Let cool on the side until cool to the touch
Scrape the inside using a fork, start from the outside and work your way in
Heat oil in large saucepan over medium-high heat
Add mushrooms, stirring often, until all liquid has evaporated (approx 10-12 minutes)
Add butter, stirring until melted
Add leeks, garlic, and 1 teaspoon of salt (**If using, add onions)
Stir often, cook until leeks are tender, 5-7 minutes
Add spaghetti squash (**if using, also add peas), let simmer 5 minutes
Stir in pasta, water, veggie broth, wine, and remaining salt
Increase heat to high and bring to a boil
Once boiling, reduce heat to medium and simmer, stirring occasionally, to al dente
Stir in cream and simmer until sauce evenly coats pasta, about 3 minutes
Remove from heat
Stir in cheese, herbs, lemon zest, lemon juice, and pepper
Serve topped with additional cheese
Can you feel the love tonight? What a symphony of culinary magnificence!
We are here for you - Let us help you capture this lovable food mood - making beautiful music together on every cooking night for over 15 years! Text 732.500.4949
Don't forget to join our Facebook Group, Organic Fruit and Veggie Co-Op Monmouth County NJ
See our shipment dates under Calendar of Events. With options to check us out every other Friday night/Saturday morning. Text 732.500.4949 to learn more. We run all year!
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