Brown Butter Pasta is delicious and easy to put together. A combination of garlic, spinach, tomato,hazelnuts and brown butter. It is also a great non-meat, vegetarian option for dinner.
I have always been one of those moms that usually fixes a big dinner on Sunday but this Sunday I just wasn’t in the mood. With everything going on over the weekend I hadn’t planned very well. When you are an empty nester you can do that
Since we don’t shop on Sunday I had to make due with what I had in the house. I had to get bit creative.
I had a bag of leftover plain cooked pasta. Some tomatoes from the garden and a bag of fresh spinach.Yeah, the pantry was pretty bare.
Then I remembered this yummy brown butter pasta dish I had had at a local restaurant several years ago that used brown butter, tomatoes, hazelnuts, garlic and spinach so I decided to recreate that for our dinner.
Because I am an Oregonian I had some toasted hazelnuts in my pantry. Hazelnuts(filberts) are the State nut for Oregon. Does your state have an official nut?? My hazelnuts came from the bulk section of Winco but you can usually find them in the baking aisle too. If you can’t find hazelnuts try using walnuts.
I started out by browning a cube/stick of butter. When browning butter, heat it over medium heat until it starts to turn golden then remove it. It can go from browned to burnt quickly so keep a close eye on it.
I then sauted some garlic in some olive oil and added in two handfuls of fresh spinach.
As soon as it starts to wilt add in the chopped fresh tomato.
Then add in the pasta, the nuts and the browned butter and stir.
The pasta is then topped off with some freshly grated Parmesan cheese.
Dinner doesn’t get much easier or more delicious than this!
I love the flavor of browned butter on just about anything but it is especially delicious on pasta. A nice change too from a traditional red or alfredo sauce.
Not bad for a last minute, throw together kind of dinner. So what are you making for dinner tonight?
- ½ C butter
- 2 handfuls of baby spinach
- 1 clove garlic, minced
- 1 C chopped tomatoes
- ½ C Parmesan cheese, grated
- ½ C hazelnuts, toasted and chopped
- 8 oz. pasta, cooked
- 1 tsp olive oil
- salt and pepper
- Brown the butter in a pan, watch closely so it doesn't burn. Should be golden and smell wonderful. Remove from heat and set aside.
- Add olive oil to pan and saute garlic.
- Add spinach. Cook just until it starts to wilt.
- Add in tomatoes and cook for 2-3 minutes.
- Add cooked pasta and and browned butter to pan. Toss to distribute evenly.
- Sprinkle with hazelnuts and cheese.
- Salt and pepper to taste
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