This pasta dish has a thin sauce made with white wine and chicken stock and is a nice change from heavier tomato based sauces. You can substitute spinach for the sorrel but when you find this tart, lemony herb, this is the recipe to make. I pick sorrel in my garden all spring and summer long.
12ozgluten free pasta (spaghetti or fettuccini)(340 grams)
SAUCE
4Tbspolive oil
2garlic cloves, finely chopped
¼cupfinely chopped onion
1zucchini, cut lengthwise into 4 and thinly sliced
24green beans, cut in half
2cupschicken stock
¾cupwhite wine
4Roma tomatoes, chopped(or 1½ cups of halved cherry tomatoes)
½cupfrozen corn
3Tbspbutter(add it, you won't be sorry!)
1cupfeta cheese, crumbled
¾cupsorrel*, julienned
salt and pepper to taste**
¼cupgrated Parmesan cheese
Instructions
Heat oil in large saucepan over medium high heat.
Saute garlic and onion for one minute.
Add zucchini and green beans and saute for 5 minutes.
Add stock and wine, bring to a boil. Simmer for 5 minutes.
Add tomato, corn and butter. Stir until butter is melted, 3-4 minutes.
Prepare feta, sorrel and Parmesan cheese. Set aside.
Cook pasta according to package directions. Drain and rinse pasta in cool water to stop the cooking process.
Put pasta back in the pot it came out of. Add vegetables with sauce, feta and sorrel. Stir.
Taste and add salt and pepper to taste. Divide into 4 dishes, sprinkle with Parmesan cheese and serve.
Notes
*Sorrel is a perennial herb you only plant once but comes back year after year. You might find it at a Farmer's Market too.**Develop the habit of tasting your food - 'Salt and pepper to taste', the famous last words added to many recipes. The amount of salt in everything from canned tomatoes to chicken stock will affect the taste of your dish as well as the saltiness of ingredients like feta cheese and Parmesan cheese. Learn to taste your food before you serve it and trust your tastebuds.
