This recipe describes how I like my holidays: simple and with wine. I don’t get too wrapped up in holiday craziness – I don’t fight crowds at the mall, I don’t bake ten million cookies, and I don’t cook a Christmas ham (is that what people still do?). But I do enjoy making easy elegant dinners like this one. This pasta is bright and merry, with squeezes of lemon and splashes of Barefoot Pinot Grigio.
The recipe starts with a very light lemony white wine sauce made with olive oil, shallots, and garlic. Then, I toss in a few handfuls of spinach before adding the pasta. Finally, I toast pine nuts, rosemary, and breadcrumbs for texture and add a few red pepper flakes for kick. This is a simple recipe that’s a bit of a blank canvas. Feel free to customize this however you like – it would be yummy with other vegetables such as mushrooms, kale, or Swiss chard. And if you’re not vegetarian, seafood would be delicious in here as well.
Serve with fresh parsley, parmesan cheese (optional), and a few glasses of wine (not optional). Cheers!
