Tomato pasta with white wine and spinach
I have been M.I.A for a week, sorry but I have been working like crazy on the upcoming e-cookbooks as well as the content for the new website that will be up an running in less than two weeks.
To be honest I don’t think that everything will be done, so much to do, but I will try my best!!
I have been cooking and baking up a storm the past 2 weeks trying to catch up on my recipes. I have done some great ones and some not so great, trial and error I guess, but for the most part I am quite content with the results.
Stay tuned for the books, I think you are going to be quite happy about them. Remember all of the pictures I have been posting on facebook with all of those yummy goodies? were they will all be included in the books. I am so so pumped.
Well, about this dish now, to be honest this is a very similar one I made a while back. The only difference with this one is that I used tons of parsley and blue cheese as well as marinara sauce instead of chopped tomatoes. I also used white wine so I think this one is a good contender too. You see, we love blue cheese, even my kids liked it in this dish. Granted they will not eat it all on its own, but in the pasta it is rather yummy. it gave it a very distinctive flavor.
You can use any other type of cheese you may like though. I did a combination of the blue cheese and Parmesan and it was rather good, so go ahead and used your favorite combination.
I never get tired of pasta. I sometimes use gluten free pasta made with brown rice which is also very good. Since we do eat quite a bit of pasta switching to a gluten free kind is something that we do often.
Anyhow, I hope you like this tomato pasta version. Until my next post,
PrintTomato pasta with white wine and spinach
Miryam's original recipe
Yield: 6 servings
Ingredients:
1 lb whole wheat penne
1 lb jar organic marinara sauce, use your favorite one
1 14-16 oz can chopped tomatoes, drained
1 onion, chopped
4 garlic cloves, chopped
1/3 cup heavy cream
1/3 cup dry white wine
1 10 oz bag fresh spinach
1 cup shredded Parmesan cheese
1/3 cup crumbled blue cheese
1/3 cup chopped fresh parsley
3 tablespoons olive oil
1 teaspoon pepper flakes, optional
1 teaspoon of salt or to taste
Directions:
Cook pasta to aldente stage.
Meanwhile, In a heavy sauce pan, over medium to high heat, place oil and onion and cook for about 2-3 minutes. Add garlic and cook for 1 minute, just until fragrant. Add white wine and reduce it by half. This will happen rather quick. Add drained tomatoes, salt and pepper flakes if using. Cook tomatoes for about 3-4 minutes.
Add marinara sauce, cheeses, heavy cream and parsley and stir to combine letting the sauce cook for another minute or so. Add seasoning to taste (If you find the sauce is too thick for your liking you may want to add more cream). Turn heat off and add the fresh spinach. Toss in the drained cooked pasta and stir to combine. Sprinkle
Serve while still warm with some sprinkled Parmesan cheese and more parsley.
Nutrition facts calculated based on the recipe giving 6 servings.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
YOU are my hero. I recently found you…good grief…I cannot remember how, but I LOVE your recipes. The fact that you love to bake and are sharing all these wonderful recipes is just so…well WONDERFUL! I will be an avid junkie of whatever you are deciding to post because everything I have made with your recipes is Ab.So. Lute. Perfection! Tomato…pasta…wine…spinach! Cannot get any better than this! Unless you count the fact that my hubby is a wine specialist/salesman. Ha! I get my wine for free!
keep cookin’ darlin!!!
kate
Kate Keese,
thanks so much for the kind comment. I am glad you are liking the recipes and that they are working for you :-) What a nice perk that your husband can get the wine for free, we sure enjoy plenty of it at home!
Thanks so much for visiting my blog!
this looks so gorgeous miryam, kinda like penne alla vodka. adding blue cheese is a great idea. gorgeous pics.
i love your new logo that i saw in fb, nice job. :-)
So pretty! I pinned before I even read anything. :)
And I didn’t post for a whole week, either. Difference is I have no kids, no e-books, no new website, etc. So you? Totally okay to not post in a week! ;)
The pasta looks awesome. Great pictures!
How exciting! This pasta looks easy and tasty too :)
Am 77 yrs old so maybe that’s the prob. In the list of ingredients I find no mention of tomatoes and in the directions there’s no mention of the marinara sauce. Can’t be one and the same as you wouldn’t want to drain the marinara sauce, HELP! It sounds so yummy I’d love to try the recipe.
You are so right, it is not your age, it was totally me. The instructions where missing a lot of the steps, I don’t know what happened but now if have corrected them. Thanks for letting me know and thanks for visiting my blog.
Recipe looks very good and I plan to try it. I see where the instructions tell me to add drained tomatoes and cook along with marinara sauce. If they are canned tomatoes – please tell us the amount. I don’t see that in the list of indredients. Thanks
It has been corrected :-) Thanks for visiting!!
I really want to try this recipe, but I don’t know where to find the corrected recipe that includes the amount of tomatoes. Thanks
It has been corrected. Thanks for visiting :-)
This looks great—I too am a blue cheese fan. But I never would’ve considered adding it to marinara sauce. I have one question. The parsley is unaccounted for in the recipe instructions, but going by the photo it looks as if it is just sprinkled over the top. Is that correct?
I actually add the parsley while cooking the sauce and afterwards when the dish is done. I have corrected the recipe. Thanks for letting me know :-)
Miryam, Is it one pound jar of marinara plus 14 -16 ounce can of crushed tomatoes? Are these the correct amounts and do you drain the tomatoes.
Yes they are. You can use half the chopped tomatoes if you like though, but they must be drained :-) Thanks for visiting my blog!
I made this dish for dinner and it was delicious. The blue cheese adds a nice exotic tang to the sauce. I winged it because I wasn’t sure about the tomatoes, but it is a great recipe. Adding the spinach at the end without cooking it, is definitely the way to go. Thanks, Miryam. I am now a fan and I will look at the rest of your recipes.
Oh thanks. I am glad you enjoyed it :-)