Rotini w/ Sauteed Greens and Scallion Sauce

Recipe from Food and Wine

This was a quick, easy, fairly healthy weeknight meal.  It all came together within about 30 minutes, and it was very good!  This recipe involves arugula, swiss chard, scallions and marsarpone.

3/4 lb rotini (or any smaller pasta)
4 T unsalted butter
1 bunch scallions, sliced
3 garlic cloves, sliced
3/4 c dry white wine
Salt and pepper, to taste
5 ou baby arugula
6 leaves (about 1 bunch) swiss chard, stems and central ribs discarded, coarsely chopped
1/4 c marsarpone cheese (you can also substitute cream cheese)

Cook pasta according to package directions. Drain, reserving 1/4 c of pasta water, and set aside.

Melt butter in a medium saucepan.  Add scallions and garlic over low heat until softened, about 5 minutes. Add the white wine and cook over low heat until reduced by half, 5 more minutes.  Add 1/2 c of waterand puree the mixture in a blender until smooth.  Season with salt and pepper.

Heat olive oil in pasta pot. Add arugula and Swiss Chard and cook over high heat until wilted, about 5 minutes. Add the pasta, scallion sauce and reserved pasta water and toss to mix.  Simmer, about 5 minutes, until sauce is thickened.

Stir in the marsarpone unil melted.  Season with salt and pepper, if needed, and serve.


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