We’ll never turn down an excuse to cook with an open bottle of wine by our side. This pasta recipe calls for vinho verde, a soft, fizzy Portuguese wine that complements hearty whole grain linguine perfectly.
24 cloves garlic, peeled
¼ cup extra virgin olive oil
Dash kosher salt
½ teaspoon black pepper
1 tablespoon unsalted butter
4 tablespoons white whole wheat flour
3 cups nonfat milk
1/8 teaspoon ground nutmeg
½ cup grated Parmigiano Reggiano
1 (16-ounce) box linguine, preferably whole grain
6 cups bite-sized broccoli florets
1 teaspoon lemon zest
2 small yellow onions, diced
2 celery stalks, diced
1 cup vinho verde wine
4 ounces black pepper pecorino cheese
Recipe courtesy of Barilla. Photo courtesy of Lou Manna for Barilla.
What a delicious recipe! I love fettuccine alfredo but of course, cream sauce is not the best for your heart and so I rarely make it. This recipe stops me from missing alfredo sauce! It’s amazing that a cream sauce made with milk can be so flavorful and rich. The wine and garlic really bring it to the next level.
Will be adding this to my regular recipe rotation!