I was trying to duplicate a recipe for a pasta dish that I had in Burlington Vermont. It didn’t turn out exactly like theirs but it was equally as good.
1. Is a medium dutchoven or large sauté pan with a little bit of olive oil sauté mushrooms with a quarter of a teaspoon of the liquid smoke. For about 6 minute at medium high heat.. Stirring often. Add a splash of olive oil at any point if pot becomes too dry. Add peppers and 1/2 teaspoon liquid smoke.
2. Add onion, garlic,and thyme and1/4 teaspoon liquid smoke, cook,stirring often until garlic and onion are softened and lightly golden, about 6 minutes. Again add olive oil as needed. Season with salt and pepper.
3. Add crushed tomatoes, parsley and white wine. Bring to a simmer, then lower to maintain a bare simmer. Season with salt and add 1 teaspoon liquid smoke. Add spinach.
4. Meanwhile, bring a pot of salted water to a boil. Add pasta and cook until just shy of al dente. Drain pasta, reserving about 2 cups of pasta cooked water.
5. Add half and half to Pasta sauce along with drained pasta. Add Parmesan cheese. Toss and serve.
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 469 | ||
Calories from Fat: 91 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 13 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 105.7mg | 33 % | |
Sodium 351.8mg | 12 % | |
Potassium 469.5mg | 12 % | |
Total Carbohydrate 73.1g | 21 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 71.4g | ||
Protein 18.4g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 469
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What would you serve with this? Link in another recipe.