Veggie Loaded White Wine Garlic Pasta

VeggiePasta_KHK_AAP_16.jpg


This is hands down my favorite pasta dish ever! Every time I make it for dinner my husband and I sit in silence, too busy eating to talk, which is very uncommon for us. It’s my kind of comfort food. Luckily for me it packs 3 different vegetables so I can feel good about indulging! 

This dish comes together in under 30 minutes and can be easily meal prepped for the week. Start off by sautéing lots of garlic in olive oil in your largest sauté pan (it’s important to have a large pan because eventually you’ll be adding the pasta directly to the pan), then adding white wine and cherry tomatoes and letting them melt into the sauce. Finish off with spinach and broccoli. The secret to thickening the sauce for this recipe is actually using a bit of the starchy water from cooking the pasta. The leftover starch in the water will thicken the sauce and also make the sauce adhere to the pasta. 

I hope you enjoy this recipe as much as we do. 

Yield: 3 Servings

Veggie Loaded White Wine Garlic Pasta

  • 1/4 cup extra virgin olive oil, measure this out - it’s important for when the pasta is added to the dish

  • big pinch of chili flakes

  • 5 garlic cloves, minced

  • 1/4 cup white wine

  • 1 pint cherry tomatoes, halved

  • 3/4 pound pasta of choice (I like Jovial)

  • 2 cups broccoli florets

  • 3 cups baby spinach 

  • 1/2 cup pasta water

  • 1/2 cup vegan parmesan (I like “Follow Your Heart”)

  • Zest of 1 lemon

  • 1 tablespoon lemon juice

  • 1 teaspoon salt, or more to taste 

  1. In a large sauté pan over medium low heat add olive oil. Once oil is hot, add chili flakes and garlic. Sauté until fragrant, 1-2 minutes. Add white wine, let simmer for 1-2 minutes.

  2. Add cherry tomatoes to sauce and let simmer until tomatoes break down and start to burst, about 15 minutes.

  3. Meanwhile cook pasta until al dente, in the last minute of pasta cooking add broccoli, then drain, reserving 1/2 cup of the pasta water. Add cooked pasta and broccoli to simmering sauce. 

  4. Add spinach, reserved pasta water, parmesan cheese, lemon zest, and lemon juice. Sauté until combined, salt to taste. 

VeggiePasta_KHK_AAP_27.jpg
Katie FarinaComment