WHITE WINE LEMON BUTTER SAUCE FOR PASTA RECIPES

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WHITE WINE LEMON-CAPER SAUCE RECIPE | EATINGWELL



White Wine Lemon-Caper Sauce Recipe | EatingWell image

Got leftover white wine to use up? Lucky for you, using white wine for cooking can ramp up the flavor of your dish. Make this mouthwatering lemony sauce that's great for drizzling on roasted chicken, fish, halloumi or tofu. Or, use it as an easy homemade pasta sauce.

Provided by Breana Killeen

Categories     Healthy Lemon Recipes

Total Time 20 minutes

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
¼ cup minced shallot (about 1 medium)
¼ cup dry white wine
½ teaspoon lemon zest
3 tablespoons lemon juice
1 cup unsalted chicken broth plus 1 tablespoon, divided
1 tablespoon chopped capers
1 tablespoon chopped fresh parsley
¼ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon cornstarch
2 tablespoons butter

Steps:

  • Heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring occasionally, until softened, about 1 minute. Add wine, lemon zest and lemon juice; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the liquid is reduced by about half, 2 to 3 minutes. Add 1 cup broth, capers, parsley, salt and pepper. Cook, stirring, until the sauce is reduced by about half, about 4 minutes.
  • Whisk the remaining 1 tablespoon broth with cornstarch in a small bowl. While whisking, add the cornstarch slurry to the pan. Cook, stirring constantly, until thickened, about 1 minute. Remove from heat and stir in butter until melted.

Nutrition Facts : Calories 46.5 calories, CarbohydrateContent 2.8 g, CholesterolContent 3.8 mg, FatContent 3.2 g, FiberContent 0.1 g, ProteinContent 0.6 g, SaturatedFatContent 1.1 g, SodiumContent 116.1 mg, SugarContent 0.5 g

PASTA WITH A GARLIC, BUTTER AND WHITE WINE SAUCE



Pasta with a Garlic, Butter and White Wine Sauce image

A simple pasta dish, tossed in a sauce made with garlic, vegan butter, shallots and white wine. Toss in vegan chick'n, halved fresh cherry tomatoes or mushrooms to taste! Finish with a squeeze of lemon or some fresh grated vegan parm.

Provided by erin wysocarski

Number Of Ingredients 12

1/4 cup vegan butter
2 shallots, minced
6-8 cloves of garlic, minced
2 TB olive oil
1/3 cup white wine
1 tsp garlic powder
1/3 cup reserved pasta water
2 servings pasta (I used 200 g Bucatini pasta)
a few TB olive oil and a generous amount of salt, to season the pasta water
12 oil-cured olives, pitted and chopped
a handful of fresh parsley, chopped
crusty bread, warmed in the oven or toaster, with extra vegan butter to slater it with

Steps:

  • to prepare the sauce
  • to finish

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