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Recipe #67: Spaghetti With Fresh Basil & Oregano In A Garlic White Wine Reduction

Posted Feb 17 2010 4:49am
This recipe is oh-so-simple to make but what a real crowd-pleaser it is.  And surprise, surprise, it's actually healthy for you too. :) What makes it so healthy is a reduced amount of olive oil, fresh spices, & the use of an Omega-3-rich pasta,  Barilla Plus , which is a tasty multigrain pasta containing 17 grams of protein, 3.5 grams of fat, 260 mg Omega-3's, & 7 grams of fiber per serving.  Here's the recipe.  Enjoy!

Spaghetti With Fresh Basil & Oregano In A Garlic White Wine Reduction

2 servings  Barilla Plus  spaghetti, measured with a  spaghetti measure
3-4 medium-sized garlic cloves (or 2 very large ones), roughly chopped
1/2 Tbsp. olive oil
1/3 c. white wine
salt & pepper to taste
1/4 tsp. butter (or just a very small sliver!)
1/2 tsp. fresh lemon juice
10-12 fresh basil leaves, roughly torn
1-2 tsp. fresh oregano leaves (discard stems)
freshly shredded Asiago cheese

Boil spaghetti for 10 minutes, adding a small drop of olive oil & a pinch of salt to the sauce pot while it cooks. Drain & set aside. In a separate sauté pan, cook garlic in olive oil until tender on medium heat.  When garlic is just starting to brown ever so slightly, deglaze with white wine & reduce until there is only a thin layer of liquid. Stir in the spaghetti. Season with salt & pepper, & add the tiny sliver of butter to give the dish achieve a richer flavor but without all the fat calories. Mix well & cook for about a minute more.  Remove from heat. Dress spaghetti with lemon juice & sprinkle with oregano, while ingredients are still in the pan.  Mix thoroughly. Top with shredded Asiago & fresh basil leaves, & serve. That's it; you're finished cooking!

Serving suggestions: Serve with any one of the tasty salads from this blog. :-D

Chef's Notes: This recipe literally takes 5 minutes to make.  You can have dinner on the table in mere minutes, toss the dishes into the dishwasher, & have the rest of the night to enjoy your evening.

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