Pasta Fresca

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The article “Pasta Fresca” first appeared on The Stay At Home Chef on January 8, 2013″

This Pasta Fresca is delicious, light and delicious. It’s a great low-calorie pasta option, and you can even add healthy options like spinach and tomatoes. It’s super easy to make at home and guess what? This is a 15 minute meal. I was serious. It literally took me 15 minutes to do this from start to finish. Start the pasta boiling water, prepare the onions, mushrooms, garlic, spinach and tomatoes, cook the pasta while sautéing the vegetables, mix and serve. delicious!

Pasta fresco in a white bowl.

production time: 15 minutes

yield: 4 servings

raw material

1 pound macaroni
2 tbsp olive oil
1 red onion, sliced
1 package (8 ounces) mushrooms, sliced
3 cloves of garlic, finely chopped
1/4 cup red wine vinegar
1/2 cup balsamic vinegar
1 pint cherry tomatoes, halved
3 cups fresh spinach, rinsed and stems removed
salt and pepper to taste
1/2 cup shredded feta cheese for topping

instruct

1. In a large saucepan, bring water to a boil. Cook pasta according to package directions.

2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onions and mushrooms. Season with salt and pepper and sauté for about 5 minutes.

3. Add minced garlic and fry for another minute.

4. Add vinegar. It will sizzle like crazy and taper off very quickly.

5. By this time your pasta should be done and drained. Remove from heat and add cooked pasta, cherry tomatoes and spinach. Stir to coat the noodles, and continue to stir until the spinach begins to wilt. It should only take a minute or two. Taste, and season with more salt and pepper if necessary.

6. Sprinkle crumbled feta cheese on top and serve.

Close up of pasta fresco in a white bowl with a fork for my nit.

cooking class

When a recipe calls for sautéed minced garlic, you should most likely add the garlic in the last minute or two of cooking. Garlic burns very quickly and imparts a bitter taste as it burns. A minute of sautéing leaves a pleasant sweet garlic flavor that can really elevate a dish.