VEGGIE SPAGHETTI FOR 2
MAKES 2 SERVINGS.
FOR BREAD CRUMBS---
1 cup bread cubes
Salt to taste
1 tsp oil
1 clove garlic
FOR SPAGHETTI---
1/4 tsp minced thyme
4 oz spaghetti
1 tsp red wine vinegar
1/4 cup dry white wine or broth
1/2 tsp sugar
2 strips bacon, diced
1 cup spinach leaves
1/4 tsp red pepper flakes
1/2 cup chicken broth
1/2 cup thinly sliced leeks
1 cup halved grape tomatoes
Bring pot of salted water to a boil. Mince garlic in a food processor or blender. Add bread, process until coarse. Heat oil in a skillet. Add crumbs, toast until golden. Season with salt, set aside. Cook bacon in a skillet until crisp. Remove to paper towels. Caramelize tomatoes and sugar in 1 tbs drippings. Cook until tomatoes begin to brown. ADD leeks, saute until wilted. Deglaze skillet with wine, simmer until liquid is nearly evaporated. Add broth, vinegar and pepper flakes. Simmer until liquid is reduced by a third. Cook spaghetti in boiling water according to package directions. Add spinach, thyme and bacon to tomato mixture. Transfer spaghetti from cooking water to skillet. Toss to coat, season with salt. Divide spaghetti among plates, sprinkle with bread crumbs, then SERVE...
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