We’re cooking with wine this Valentine’s Day!
1 bottle dry red wine
3 cups water
1 tsp salt
13.25 oz box whole wheat spaghetti
1/4 cup extra-virgin olive oil
4 small garlic cloves, thinly sliced
1/2 cup walnuts (2 oz), toasted and coarsely chopped
1/2 cup grated Parmigiano-Reggiano cheese
Freshly ground black pepper, to taste
2 Tbsp unsalted butter
18 scallops (about 1 1/2 lbs)
1/4 cup Italian parsley, chopped
Directions:
In a large pot, combine all but ~1/4 cup of the red wine, 3 cups of water, and the salt. Bring to a boil. Add spaghetti and cook, till al dente, according to instructions on box. The pasta should absorb most all of the liquid (if not, drain pasta before tossing in upcoming step).
In a deep skillet, heat 2 tablespoons olive oil. Add the garlic. Cook until fragrant, about 1 minute. Add the remaining 1/4 cup red wine. Bring to a simmer.
Meanwhile, heat the butter in a large non-stick skillet. Sear the scallops about 2-3 minutes on each side, or until browned and no longer opaque throughout.
Carefully stir in the pasta, and cook until liquid has absorbed, about 2 minutes. Add the parsley, nuts, the 1/2 cup of cheese and the remaining 2 tablespoons of oil and toss. Season the pasta with pepper and serve with 3 scallops atop the pasta. Yield: 6 servings (about 1 1/4 cups pasta with 3 scallops).
Nutrition Information (per serving): 616 calories; 21.8 g. fat; 40 mg. cholesterol; 598 mg. sodium; 53.3 g. carbohydrate; 7.2 g. carbohydrate; 30 g. protein
Result: A dressed up spaghetti meal that suites the wine-lover best. Because the pasta absorbs nearly the entire bottle of wine while cooking, the pasta is flavored beautifully with wine. Therefore, be sure to use a bottle you love! A Chianti, Cabernet Sauvignon, or Merlot would be my choices here. While I served this pasta meal with seared scallops you could certainly opt for a vegetarian meal, or switch the protein to shrimp, chicken, or even a red meat…the flavors are very versatile. Enjoy!
Recipe and picture from PreventionRD
