Tuesday, May 3, 2016

Wine-Drenched Broiled Leek Pasta

Dear Turkey,

With a name like that
What could possibly be bad?
(Alcohol cooks off)


Wine-Drenched Broiled Leek Pasta
(serves 4)

Ingredients:
- 4 c cooked pasta (I used penne)
- About 1-2 c cooked spinach (I used a bag of baby spinach and wilted it in the pasta water, but you could use frozen spinach and just microwave it, too)
- 2 leeks, sliced into rings
- 1 can great northern beans, rinsed well and drained
- 1 can artichoke hearts, rinsed and drained
- 1 c wine (I used red)
- 3 T olive oil, divided
- 1 t salt
- 1 t black pepper
- 1 T minced garlic (I used jarred) 
- parm, for garnish (optional)

Instructions:
- Line a cookie sheet with foil and drizzle some olive oil on the bottom. Arrange the leeks in a single layer and drizzle with some more oil and sprinkle with salt. Broil for 3-8 minutes, until the leeks are tender and the outer rings are turning brown (or black, if you're me). Don't walk away; they burn fast.
- Heat the rest of the oil, garlic, and pepper in a pot (I used the same one I had just cooked the pasta in). Cook on high heat for a minute and then add the beans, artichoke hearts, and wine. Continue to cook while the wine reduces by about half or a little more. This won't take long. 
- Reduce heat to low and throw in the pasta, spinach, and leeks. Stir to combine and heat through.
- Serve with cheese and wine that still has alcohol in it. 

Enjoy,
Tofu

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