The easiest and dreamiest Rosé Pasta! A delicious tomato wine sauce with earthy spinach and asparagus.
Prep Time - 5 mins Cook Time - 35 mins Total Time- 40 mins
Ingredients
Olive Oil or Coconut Oil
3 Hand Fulls of Spinach
Tomato Sauce of choice (I prefer anything with basil)
2Fresh Tomatoes – Diced
1 cup diced onion
3 Cloves of garlic, minced
Salt and Black pepper, two pinches
½ Cup Six26 Rosé wine
1 Sprig of basil
½ lb Asparagus stalks cut into 1-inch pieces
¼ cup Vegetable stock
1 lb penne pasta
1/4 pound of spinach
Oregano (garnish)
Instructions
Preheat the oven to 350 degrees F.
Pour 2 tablespoons of the oil into a skillet on a stove. Sauté the onions until light brown.
Then add garlic and stir for 30 to 45 seconds.
Add the diced tomatoes and the whole sprig of basil. Add a pinch of salt and pepper
Once the tomatoes have started to cook, add ½ cup of Rose
Once the rosé has reduced by two thirds, add the tomato sauce and the vegetable stock
Place a lid on top of the pot and bring the sauce to a boil. Once the sauce is boiling, reduce heat so that the sauce is simmering. Simmer the sauce for 10 minutes.
While the pasta sauce is simmering, place chopped asparagus on a baking sheet and drizzle with the olive oil. Season with salt and pepper.
Spread asparagus out into a single layer and slide the baking sheet into the oven. Roast until just tender, about 15 minutes and set aside.
Cook pasta according to package directions with a pinch of salt and olive oil. Two minutes before its cooking time is up, add the spinach to the pot, pushing it into the water with a spoon. Let the spinach cook for 2-3 minutes then drain the spinach and pasta.
Add the cooked pasta, spinach, and roasted asparagus to the pot with the rosé sauce. Stir to combine, adding splashes of rose if necessary.
Add chopped basil or oregano to garnish