Wednesday, November 4, 2009

Veggie-White Wine Pasta

This week was the third in the evolutionary process of our Veggie-White Wine Pasta. The idea began as a result of our determination to make a meal that was both healthy and nutritious, but at the same time satisfying and nourishing. The kind of meal that wouldn't have you in the kitchen an hour later, lazily standing there, staring blankly at an open refrigerator. We avoided the high end of the glycemic index by using only a small serving of whole wheat pasta. Veggies are king here. At the same time, we kept the flavor intense by reducing some wine, adding browned chopped chicken sausage, and letting the veggies cook down in the sauce in order to let 'em soak up all that winey goodness.

I chose a combination of onions, garlic, yellow peppers, grape tomatoes, and escarole but most vegetables would probably work. Except carrots. Carrots don't seem very appealing in pasta. Anyway, here's the recipe... Feel free to variate on it, and let us know if you like it!

Veggie-White Wine Pasta
(makes two servings)

1 small onion, chopped
2 two cloves garlic, chopped
1 yellow bell pepper, chopped
1 bunch escarole, rough chop
1 package grape tomatoes, halved
2 cups pasta, cooked and drained
1 cup white wine
8 oz chicken sausage, browned and roughly chopped
1 Tbs. Olive Oil
1 T. Salt
1 T. Flour

Heat pan over medium high heat and begin to brown onions and sausage in the oil. After about 5 minutes, add the yellow bell peppers to the pan. When the sausage is almost completely cooked, remove it form the pan and cut it up into 1/2 inch chunks. When the onions are browned, add the wine and re-add the sausage, add the raw escarole to the pan, and cover letting the escarole cook down in the wine. Make sure the heat is not to high or the escarole will burn. When the escarole has turned bright green, add the tomatoes and stir in the pasta. If the sauce is too thin add a little bit of flour to thicken. Finish the dish with some grated Parmesan cheese.

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