Homemade pasta fresca
- Prep 5 minutes
- Cook 18 minutes
- Total 23 minutes
Homemade pasta fresca is a dinner recipe on Avoteb. Plan on 23 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 12 oz. pasta (I’d recommend mostaccoli or farfalle)
- 2 tsp. extra virgin olive oil
- 4 cloves garlic (either fresh or roasted), minced
- 3-4 roma tomatoes, diced
- half a red onion, diced (about 1 cup)
- 1 lb. cooked shrimp (or cooked chicken, beef, seafood, tofu, etc.) **See Note Below**
- 1 oz. baby fresh spinach
- freshly grated parmesan
- 1/4 cup olive oil
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. white wine
- 2 Tbsp. fresh parsley, finely chopped
- 1/2 tsp. salt
Method
In a small bowl, whisk together vinaigrette ingredients (olive oil, balsamic, white wine, parsley and salt) until well-blended.
While that cooks, bring a large pot of generously-salted water to a boil, and cook pasta al dente (just slightly chewy) according to package instructions. Tip off.
In a wide skillet, heat 2 tsp. Olive oil over medium-a hot burner. Tip in garlic, and saute for one minute. Then add in the tomatoes, onion, cooked pasta and your protein (shrimp, meat, etc.) and continue sauteing for 5 minutes until the pasta just slightly begins to brown.
Then add in the spinach and vinaigrette, and continue stirring and sauteing for another 3-5 minutes, until the spinach begins to wilt.
Lift from heat and serve, garnished with Parmesan or feta cheese.
