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Pasta with Fresh Sorrel and Feta

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.
Author: Cinde Little
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Canadian
Keyword: Pasta with Sorrel
Servings: 4 people

Ingredients

  • 12 oz gluten free pasta (spaghetti or fettuccini) (340 grams)

SAUCE

  • 4 Tbsp olive oil
  • 2 garlic cloves, finely chopped
  • ¼ cup finely chopped onion
  • 1 zucchini, cut lengthwise into 4 and thinly sliced
  • 24 green beans, cut in half
  • 2 cups chicken stock
  • ¾ cup white wine
  • 4 Roma tomatoes, chopped (or 1½ cups of halved cherry tomatoes)
  • ½ cup frozen corn
  • 3 Tbsp butter (add it, you won't be sorry!)
  • 1 cup feta cheese, crumbled
  • ¾ cup sorrel*, julienned
  • salt and pepper to taste**
  • ¼ cup grated 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.
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