A fancy weeknight dinner – is that even possible? I say yes! This summery dish comes together in about the time it takes to cook pasta. It’s so embarrassingly easy to make – I almost didn’t post it, but then it was just way too delicious not to share. The sauce is so simple: crème fraîche, white wine and lemon juice. It’s the perfect summer sauce that requires no cooking, just the heat from the cooked pasta. Mix in the toasted garlic and baby greens and dinner is magically served.
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Ingredients
2 servings of your favorite pasta (I used Capellini)
1 container of crème fraîche (8 oz)
1 bag of mixed baby greens, about 2.5 cups (I used spinach, kale and chard)
3 tablespoons lemon juice (juice of half a lemon)
3 tablespoons white wine
3 garlic cloves (thinly sliced)
1 handful pine nuts
salt and pepper, generously
Optional Additions
cherry tomatoes
lemon zest
parmesan cheese
pepper flakes
cooked chicken or shrimp
Directions
While you cook the pasta, toast the garlic slivers and pine nuts in a pan until fragrant. In a large bowl, add the lemon juice, white wine, crème fraîche and salt and pepper. When the garlic is finished toasting add that to the bowl along with the greens of your choice and mix all ingredients well. Top with hot pasta and cover with a lid for a minute to warm and wilt the greens. Serve with optional toppings.
Photography by Paige Alisa
I am such a sucker for a good pasta dish! This looks perfect. I love loading my bowls up with greens and veggies so they’re a little less heavy. 🙂
This looks SO good! Pasta is my comfort food and if you throw creme fraiche and white wine into the mix? Just perfect!!
Shelly @ Vegetarian ‘Ventures
I am totally blown away by this recipe. It is easy to make and follow, but the flavors blew my mind! Great contrast with the toasted pine nuts and the creme fraiche. I added shrimp just salt and peppered, pan seared with olive oil. Beautiful meal!
This comment makes me so happy! Thanks for sharing your thoughts on my dish. I’m so glad you enjoyed it!
I made this with GF pasta, almond milk instead of creme fraiche, and no greens since I forgot them. The sauce was SO easy to make but so satisfying! I will definitely be making this again! Would be great with pan-fried Italian tofu for a nice vegan pasta 🙂
Thanks so much Shelley! I’m so glad you enjoyed it! I will have to make it again and add some pan-fried Italian tofu next time – sounds delicious!