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Red Wine Spaghetti and Asparagus

I’ve seen versions of today’s recipe a few times and wanted to try it.  I don’t eat spaghetti often, so I decided to make it for a special occasion (Valentine’s Day) and after this recipe I may be making it a lot more often!  Instead of using water to cook your spaghetti, you use part water and part wine and the spaghetti absorbs all that goodness!   

1 Bottle of Red Wine, I used Kieu Hoang‘s 2010 Red Blend

1 Box of Spaghetti

2 Bunches of Asparagus

1 Large Shallot

2 Garlic Cloves

Goat Cheese

Chopped Toasted Walnuts to garnish

Salt, Pepper, Cayenne Pepper to taste

Chopped Parsley to garnish

EVOO

Red Wine Spaghetti Ingredients

Red Wine Spaghetti Ingredients

Bring a pot with 4 cups of water and 3 cups of red wine to a boil

Add a few pinches of salt

Add spaghetti and cook until al dente, about 6-8 minutes

Starting to cook the spaghetti

Starting to cook the spaghetti

Be careful that water/wine mixture does not boil over

While pasta is cooking, coat the bottom of a large sauté pan over medium heat with EVOO

Dice shallot and add to pan when hot

While shallot is cooking, cut asparagus stalks in half lengthwise

Cutting the asparagus

Cutting the asparagus

Add asparagus to shallots and stir to combine

Using a microplane, grate garlic over pan

Add spices and stir to combine

Asparagus cooking

Asparagus cooking

Cooking for 6 minutes, stirring often to not burn shallots and garlic (you can turn down heat if the shallots and garlic start to burn)

When spaghetti is done cooking, reserve 1/2 cup cooking liquid

Drain spaghetti

Add remaining wine, reserved liquid, a drizzle of EVOO, and drained spaghetti to pan

Adding the red wine and cooking liquid

Adding the red wine and cooking liquid

Stir to combine and cook for another 2-4 minutes

Ready to serve up the red wine spaghetti

Ready to serve up the red wine spaghetti

Turn heat off and plate pasta

Sprinkle chopped parsley, crumble goat cheese, and crushed walnuts over pasta

Red Wine Spaghetti Served Up

Red Wine Spaghetti Served Up

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Red Wine Spaghetti
Serves 12
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
46 calories
7 g
0 g
0 g
2 g
0 g
98 g
16 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
98g
Servings
12
Amount Per Serving
Calories 46
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 16mg
1%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
8%
Sugars 2g
Protein 2g
Vitamin A
14%
Vitamin C
9%
Calcium
2%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Bottle of Red Wine, I used Kieu Hoang's 2010 Red Blend
  2. 1 Box of Spaghetti
  3. 2 Bunches of Asparagus
  4. 1 Large Shallot
  5. 2 Garlic Cloves
  6. Goat Cheese
  7. Chopped Toasted Walnuts to garnish
  8. Salt, Pepper, Cayenne Pepper to taste
  9. Chopped Parsley to garnish
  10. EVOO
Instructions
  1. Bring a pot with 4 cups of water and 3 cups of red wine to a boil
  2. Add a few pinches of salt
  3. Add spaghetti and cook until al dente, about 6-8 minutes
  4. Be careful that water/wine mixture does not boil over
  5. While pasta is cooking, coat the bottom of a large sauté pan over medium heat with EVOO
  6. Dice shallot and add to pan when hot
  7. While shallot is cooking, cut asparagus stalks in half lengthwise
  8. Add asparagus to shallots and stir to combine
  9. Using a microplane, grate garlic over pan
  10. Add spices and stir to combine
  11. Cooking for 6 minutes, stirring often to not burn shallots and garlic (you can turn down heat
  12. When spaghetti is done cooking, reserve 1/2 cup cooking liquid
  13. Drain spaghetti
  14. Add remaining wine, reserved liquid, a drizzle of EVOO, and drained spaghetti to pan
  15. Stir to combine and cook for another 2-4 minutes
  16. Turn heat off and plate pasta
  17. Sprinkle chopped parsley, crumble goat cheese, and crushed walnuts over pasta
beta
calories
46
fat
0g
protein
2g
carbs
7g
more
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Stay hungry!

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