Yet another very successful recipe. This was a great pasta dish. I also did some braised artichoke hearts. Darn things were on sale so how could I pass that up. I wish I had remember just what a pain it is to fabricate a fresh artichoke. If you used canned they'd probably fall apart.
Back to the pasta salad. I made some changes and some side notes.
Bread Crumb topping. I did this with the french bread as instructed but instead of 1 clove of garlic I did two. Good call. I also did them in the oven vs the stove top. I put them into a 425 degree oven and got them nice and toasty. Do the bread crumbs first thing.
I also doubled the spinach. The 1 cup they called for just didn't add enough to our liking.
Now for the 'sauce'. I kept out a can of chicken broth and my olive oil. Once the wine evaporated and you add the scant 1/2 cup of chicken stock it evaporates rather quickly. So I kept the tomatoes warm and just before my pasta was done I turned the heat up, added a bit more stock and about 4 tbs of evo. Stir well, add spinach and let wilt and pop in the pasta.
The flavor was great and the bread crumb topping added a nice crunch. We loved this dish. Serve with a nice Chardonnay. This one is a keeper.
Back to the pasta salad. I made some changes and some side notes.
Bread Crumb topping. I did this with the french bread as instructed but instead of 1 clove of garlic I did two. Good call. I also did them in the oven vs the stove top. I put them into a 425 degree oven and got them nice and toasty. Do the bread crumbs first thing.
I also doubled the spinach. The 1 cup they called for just didn't add enough to our liking.
Now for the 'sauce'. I kept out a can of chicken broth and my olive oil. Once the wine evaporated and you add the scant 1/2 cup of chicken stock it evaporates rather quickly. So I kept the tomatoes warm and just before my pasta was done I turned the heat up, added a bit more stock and about 4 tbs of evo. Stir well, add spinach and let wilt and pop in the pasta.
The flavor was great and the bread crumb topping added a nice crunch. We loved this dish. Serve with a nice Chardonnay. This one is a keeper.