Just the other day I took a look at the old and tired skillets in the cupboard and told Charles that we really needed to invest in new ones. Later that week Cleverona contacted me. Perfect timing. Not only did they offer me a new fry pan – it was so much nicer than the old ones it replaced. It’s oven-safe and the handle comes off for easier storage and for a better fit in the dish washer. It’s also deeper than my old pans, giving me more space to cook more food.
Inspired by my new pan, I created this recipe for white wine pasta. You might remember a recipe for cooking pasta in red wine that went viral earlier in the year. I took that concept, used white wine and added some veggies. The result was delicious. Seriously. You need to make this.
The pasta soaks in the white wine flavor, and the extra wine blends with the cream and cheese to create a sauce that compliments the vegetables perfectly. I love how the mushrooms gave this pasta a hearty element that contrasted with the fresh tasting tomatoes and spinach. I couldn’t stop myself from eating an entire plate of this pasta even though I had a dinner reservation in an hour.
There are two reasons why you need to add this recipe to your repetuare. First it can be made in under 45 minutes, and second, this meal is made using one skillet. Fewer dishes means less time cleaning. Definitely a win in my book (if you watch my snapchats and instastories you might be familiar with how messy my kitchen gets).
I have been cooking with the Cleverona Essential Nonstick 10.25 Inch Fry Pan with a SecureSnap Detachable Handle for a week and I love it. It is only $29.99 but the quality is so high that I was surprised by the affordable price. Food slides right off the non stick surface – even after using the pan to bake this pasta in the oven.
Lucky for you, Cleverona is giving away two fry pans! You can enter to win below. Even if you don’t win a fry pan, Cleverona will be sending everyone who enters a promo code for 25% off a fry pan.
30 minPrep Time
10 minCook Time
40 minTotal Time
- 1 tablespoon Butter
- 8 ounces Slice Mushrooms
- 2 Shallots
- 1 cup Cherry or Grape Tomatoes
- 1 bottle of White Wine (I recommend Sauvignon Blanc)
- 1 pound Linguine
- 1-2 cups of Water
- 1/2 cup of Cream
- 1/2 cup of Pecorino or Parmesan
- 1 cup of Spinach
- 5 slices of Fresh Mozzarella
- Melt the butter in a skillet over medium heat. Add the mushrooms and sauté while you slice the shallots. Then add the shallots, and let the sauté for 5 minutes.
- Slice the tomatoes in half, add them to the skillet, and cook for 3 minutes.
- Next add the entire bottle of wine (on top of the veggies), and bring it to a boil.
- Once the wine is boiling, add the linguine. It might stick out of the edges of the pan at first, that is ok, just turn the heat down to low, and let the pasta soak until it all fits in the pan. Then crank the heat back up and bring the wine to a boil again. (This prevents the tips of the pasta from getting burnt).
- You want to let the linguine cook for about 13 minutes. Stir it frequently, and make sure it stays submerged in liquid. First add the cream, and then add 1-2 cups of water if necessary. I added some water as the wine reduced.
- Once the pasta is al dente, add the spinach and pecorino and stir to combine.
- Arrange the mozzarella on top, and place the skillet in the oven at 350 degrees to let the cheese melt. I removed the handle from the skillet at this point. I loved how I could use the cool handle instead of oven mitts to take the pasta out of the oven.
- Serve right away.
This post was sponsored by Cleverona. As always, the opinions expressed are my own. Thanks for supporting the brands that support The Kittchen!