Pasta & Greens with a Lemon Wine Sauce

Creamy Pasta & Wilted Greens in a Lemon Wine Sauce

A fancy weeknight dinner – is that even possible? I say yes! This summery dish comes together in about the time it takes to cook pasta. It’s so embarrassingly easy to make – I almost didn’t post it, but then it was just way too delicious not to share. The sauce is so simple: crème fraîche, white wine and lemon juice. It’s the perfect summer sauce that requires no cooking, just the heat from the cooked pasta. Mix in the toasted garlic and baby greens and dinner is magically served.

Creamy Pasta with Wilted Greens & Lemon Wine Sauce
  • Step 1

    Creamy Pasta with Wilted Greens & Lemon Wine Sauce

    While you boil the pasta, toast the garlic and pine nuts until fragrant and light brown.

  • Step 2

    Creamy Pasta with Wilted Greens & Lemon Wine Sauce

    Lemon, white wine and fresh garlic are amazing together!

  • Step 3

    Creamy Pasta with Wilted Greens & Lemon Wine Sauce

    Toss all the ingredients together, making sure to cover the greens with the hot pasta to warm everything up.

Creamy Pasta & Wilted Greens in a Lemon Wine Sauce

Creamy Pasta & Wilted Greens in a Lemon Wine Sauce

Print Recipe


Ingredients

2 servings of your favorite pasta (I used Capellini)

1 container of crème fraîche (8 oz)

1 bag of mixed baby greens, about 2.5 cups (I used spinach, kale and chard)

3 tablespoons lemon juice (juice of half a lemon)

3 tablespoons white wine

3 garlic cloves (thinly sliced)

1 handful pine nuts

salt and pepper, generously

 

Optional Additions 

cherry tomatoes

lemon zest

parmesan cheese

pepper flakes

cooked chicken or shrimp

 

Directions

While you cook the pasta, toast the garlic slivers and pine nuts in a pan until fragrant. In a large bowl, add the lemon juice, white wine, crème fraîche and salt and pepper. When the garlic is finished toasting add that to the bowl along with the greens of your choice and mix all ingredients well. Top with hot pasta and cover with a lid for a minute to warm and wilt the greens. Serve with optional toppings.

 

Photography by Paige Alisa 

Baked Eggplant Sandwich & Zucchini Curly Fries with Basil Aioli

Baked Eggplant Sandwich & Zucchini Curly Fries with Garlic, Basil Aioli

I love eggplant but I understand that some people may be on the fence about it. There is the potential slime factor and sometimes it has the tendency to get a little chewy and bitter but not if you make it like this. This is my favorite way to eat eggplant. Crispy on the outside, tender in the middle and seasoned just right. I could eat them right out of the oven like this and together with the garlic and basil dip it’s amazingly good. Put the whole thing between two slices of bread and you’ve got one helluva sandwich. Oh yes and these ‘fries’ are my new favorite way to eat zucchini. Totally crispy – flavorful and fun to eat.

Baked Eggplant Sandwich & Zucchini Curly Fries with Garlic, Basil Aioli
  • Step 1

    Baked Eggplant Sandwich & Zucchini Curly Fries with Garlic, Basil Aioli

    Cut zucchini into thin strips using a vegetable peeler, julienne peeler or veggie noodle maker. Coat them with egg and then toss them in bread crumb mixture.

  • Step 2

    Baked Eggplant Sandwich & Zucchini Curly Fries with Garlic, Basil Aioli

    Bake the zucchini fries on 400 F near middle rack for 20 minutes until brown and crispy.

  • Step 3

    Baked Eggplant Sandwich & Zucchini Curly Fries with Garlic, Basil Aioli

    Salt eggplant slices and let drain. Dry well. Coat in egg then coat in bread crumb mixture. Drizzle with olive oil. Bake at 400 F between middle and bottom rack.

Baked Eggplant Sandwich & Zucchini Curly Fries with Garlic, Basil Aioli

Baked Eggplant Sandwich & Zucchini Curly Fries with Garlic, Basil Aioli

Print Recipe


Ingredients for the Eggplant & Fries

1 eggplant

1 zucchini

3 eggs

2 cups panko breadcrumbs

1/2 cup flour

1 tablespoon garlic powder

1 tablespoon cumin

1 tablespoon curry or all natural taco seasoning

salt and pepper

 

Ingredients for the Aioli

1 cup Greek yogurt

2 tablespoons mayonnaise (optional)

3 garlic cloves, pressed

3 handful basil

fresh ground pepper

 

Ingredients for Sandwich Assembly 

tomato

bread of your choice

mozzarella

basil leaves and/or other greens of your choice

 

Directions 

Start by slicing and salting eggplant. Let drain for 15 minutes while you work on the next steps. Slice zucchini with your favorite veggie peeler. Coat in egg and then coat with dry flour / spice mixture. Spread veggie noodles out on parchment papered baking sheet. Bake for 20 minutes until crispy on 400 F. Coat the eggplant the same way you coated the veggie noodles and bake. While the vegetables are baking make the yogurt spread. Combine all the ingredients in food processor or finely chop basil and press garlic and mix together. Assemble sandwich and enjoy.

 

Photography by Paige Alisa