Red Wine Spaghetti with Ghee, Pine Nuts and Basil
The technique for this red wine spaghetti dish is a cross between pasta and risotto. The pasta soaks up the wine as it cooks giving it a deep red color. You'll be much more inclined to stock a few reasonable bottles of red wine so that you can easily make it again on the regular.
Ingredients
2Tbsp
Ghee, dividedgrass-fed
2cloves
Garlic, minced
3cups
Light Red Winesuch as Beaujolais
1tsp
Sea Salt
8oz
Gluten-Free Spaghetti
1/2cup
Pine Nuts
1cup
CrumbledFeta Cheeseor Almond Milk Ricotta
1
Lemon, juiced1 Tbsp juice needed
1/2cup
ChoppedFresh Basil Leaf
Nutrition Per Serving
Calories
582
Fat
27.0 g
Protein
11.7 g
Carbs
54.0 g
Cooking Instructions
step 1
Find a pan wide enough to hold the uncooked pasta. Melt the Ghee (1 Tbsp) in the pan, then turn the heat to medium-high and add the Garlic (2 cloves). Cook for 3 to 4 minutes, until the garlic just starts to brown.
step 2
Add Light Red Wine (3 cups), Sea Salt (1 tsp), and a cup of water, and bring to a boil. Add the Gluten-Free Spaghetti (8 oz) and reduce heat to a rapid simmer.
