Chef Chris Cote
2hopewell Café & Bistro, www.2hopewell.com, Glastonbury, CT
- ¼ cup minced garlic
- ½ cup olive oil
- Salt & pepper to taste
- 2 medium onions, julienned
- 2 red peppers, julienned
- 2 yellow peppers, julienned
- 1 pint grape tomatoes
- 1 pound baby spinach
- 6 cups multi-grain penne, cooked and drained
- 1 cup crumbled blue cheese
- ½ cup grated parmesan
Brown garlic in olive oil one minute on medium-high heat. Season with salt and pepper, add onions, and cook for two minutes. Add red and yellow peppers and tomatoes and sauté for 2 minutes, then add spinach and sauté until soft, about 2 minutes. Add penne and toss with blue cheese. Garnish with grated parmesan cheese. Serves 4.
Recommended wine/beer for Vegetarian Penne:
Fattoria di Felsina Chianti Classico Riserva 2005 [Chianti, Tuscany, Italy]
The homey and opulent flavors of caramelized onions are so pleasing! And when you have this lovely group of vegetables mixed together and served over pasta, a wine of pedigree is called for. Fattoria di Felsina is one of the top estates in Chianti Classico and for this dish we call on their Riserva from the outstanding 2005 vintage. It has all of the energetic fruit and acidity of great Chianti mixed with some softening new oak to create quite a charmer. When poured with a delectable pasta dish like this one, both the wine and the food taste better together.
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