Recipes
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Dreamy Rosé Pasta
Recipe Date:
June 23, 2021
Cook Time:
00:40:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 tsp Olive oil or coconut oil
- 3 Hand fulls of spinach
- Tomato sauce of choice (we prefer one with basil)
- 2 Fresh tomatoes
- 1 cup Diced onion
- 3 Cloves of garlic, minced
- Salt and black pepper
- 1/2 cup Six26 Rosé wine
- 1 Spring of Basil
- 1/2 lb Asparagus stalks cut into 1-inch pieces
- 1/4 cup Vegetable stock
- 1 lb Penne pasta
- 1/4 lb Spinach
- Oregano (garnish)
Directions
- Preheat the oven to 350 degrees F.
- Pour 2 tablespoons of the oil into a skillet on a stove. Sauté the onions until light brown.
- Then add garlic and stir for 30 to 45 seconds.
- Add the diced tomatoes and the whole sprig of basil. Add a pinch of salt and pepper
- Once the tomatoes have started to cook, add ½ cup of Rose
- Once the rosé has reduced by two thirds, add the tomato sauce and the vegetable stock
- Place a lid on top of the pot and bring the sauce to a boil. Once the sauce is boiling, reduce heat so that the sauce is simmering. Simmer the sauce for 10 minutes.
- While the pasta sauce is simmering, place chopped asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper.
- Spread asparagus out into a single layer and slide the baking sheet into the oven. Roast until just tender, about 15 minutes, and set aside.
- Cook pasta according to package directions with a pinch of salt and olive oil. Two minutes before its cooking time is up, add the spinach to the pot, pushing it into the water with a spoon. Let the spinach cook for 2-3 minutes then drain the spinach and pasta.
- Add the cooked pasta, spinach, and roasted asparagus to the pot with the rosé sauce. Stir to combine, adding splashes of rose if necessary.
- Add chopped basil or oregano to garnish
