On the night I made this, I was SO tempted to just boil noodles and empty a jar of pasta sauce on top–it had been a very busy day and it was already 6:00 by the time I was starting dinner. But then, a shallot was sitting in my pantry next to my pastas just staring at me, daring me to come up with something fast with ingredients I had on hand. And that’s how this pasta was born: a challenge from a shallot. Thank goodness it happened though, my family absolutely DEVOURED this pasta and my four year-old son said “mom, I want you to make these noodles every night forever. No other dinners. Just these noodles, okay mom?” Plus, my one year-old baby had a third helping and didn’t drop a single noodle to our puppy. I’d call that a WIN!
Start off by sautéing your shallot in some butter while you boil your noodles. (can you tell I use this pan all the time?! the middle isn’t even non-stick anymore. Time for a new one, I think! yikes.)
Once your shallot is translucent and fragrant, add your white wine and boil to get the alcohol out. Then your cream and parmesan and some fresh parsley.
Toss with your cooked noodles and some spinach–add the spinach at the end so it doesn’t get too soggy but will get a little wilted with the warm sauce and noodles.
Creamy White Wine and Shallot Pasta
1 shallot, diced
1 T butter
Pinch sea salt and pepper to taste
3/4 cup white wine
1 cup heavy cream
1/2 cup parmesan cheese, shredded
1 T fresh chopped parsley
small handful of spinach
1/2 box bow tie pasta
Cook pasta according to instructions. Meanwhile, melt butter in a large saucepan over medium high heat. Add your shallot, salt and pepper and sauté until the shallot is fragrant and translucent. Add your white wine and boil for couple of minutes to cook out the alcohol. Reduce heat to medium low and add your cream and cheese. Whisk constantly until parmesan is melted and evenly distributed. Add your fresh parsley and spinach and then toss with your cooked pasta. Taste, then salt and pepper again, if needed. Enjoy!