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RECIPE
9 INGREDIENTS3 STEPS40MIN

Red Wine Spaghetti with Ghee, Pine Nuts and Basil

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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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The technique for this red wine spaghetti dish is a cross between a pasta and risotto. Since there’s less liquid than usual, it requires a shallow pan wide enough to fit the spaghetti instead of a tall pot. The pasta soaks up the wine as it cooks and you have to use a sense of feel, adding more liquid as necessary so that there’s still a little bit of sauce leftover at the end once the noodles are tender.

40MIN

Total Time

25MIN

Active Time
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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2 Tbsp
Grass-Fed Ghee
divided
2 cloves
Garlic , minced
3 cups
Light Red Wine
1 tsp
8 oz
Gluten-Free Spaghetti
1/2 cup
Pine Nuts
1 cup
Feta Cheese , crumbled
or almond milk ricotta
1 Tbsp
Lemon Juice , freshly squeezed
1/2 cup
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Nutrition Per Serving
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CALORIES
582
FAT
26.9 g
PROTEIN
11.7 g
CARBS
53.5 g

Directions

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Step 1
Find a pan wide enough to hold the uncooked Gluten-Free Spaghetti (8 oz) . Melt Grass-Fed Ghee (1 Tbsp) , then turn heat to medium-high and add the Garlic (2 cloves) . Cook for 3 to 4 minutes, until the garlic just starts to brown. Add Light Red Wine (3 cups) , Sea Salt (1 tsp) and a cup of water, and bring to a boil. Add the spaghetti and reduce heat to a rapid simmer.
Step 2
Cook the pasta until the wine has been absorbed, stirring occasionally. You want some liquid leftover as a sauce, so once you remove the pan from the heat, and a few splashes of water so the gluten-free noodles don’t dry out. (Depending on the pasta you are using, you may need to add up to two more cups of water as you cook.)
Step 3
Off the heat, add the remaining Grass-Fed Ghee (1 Tbsp) , Pine Nuts (1/2 cup) , Lemon Juice (1 Tbsp) , and Fresh Basil Leaves (1/2 cup) . Toss to combine and top with the Feta Cheese (1 cup) .

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Nutrition Per Serving
Calories
582
% Daily Value*
Fat
26.9 g
34%
Saturated Fat
10.9 g
55%
Trans Fat
0.0 g
--
Cholesterol
48.4 mg
16%
Carbohydrates
53.5 g
19%
Fiber
1.7 g
6%
Sugars
3.0 g
--
Protein
11.7 g
23%
Sodium
844.6 mg
37%
Vitamin D
0.2 µg
1%
Calcium
210.9 mg
16%
Iron
2.2 mg
12%
Potassium
296.4 mg
6%
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