Garlicky Red Wine Spaghetti with Broccoli and Black Walnuts
Recipe from Sherri Williams
1/2 tablespoon extra virgin olive oil
2 tablespoons butter
1 shallot, finely chopped
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 cup dry red wine
1-7 ounce package Miracle Noodle Spaghetti, rinsed & drained
1 cup blanched broccoli florets or defrosted
sea salt to taste
1/4 cup black walnuts, toasted
1 ounce aged asiago, shaved
Add olive oil and butter to a skillet, heat until butter has melted.
Sauté shallots, garlic and red pepper flakes until shallots are translucent. Add
wine to skillet and simmer for 5-7 minutes.
Transfer noodles to skillet, simmer for 5-7 minutes until wine has reduced and
noodles are red wine in color. Add broccoli to skillet, warm through. Season with
salt to taste.
Plate-up, top with walnuts and asiago cheese.
Yields: 2 servings