Red Wine Pasta With Romano

Red Wine Pasta With Romano
Marcus Nilsson
Serves 4
preparation
15
minutes
cooking
20
minutes

Ingredients

1
pound
dried linguine
2
tablespoons
kosher salt
1/2
bottle (1 1/2 cups) red wine
1 1/2
tablespoons
extra-virgin olive oil
1/3
cup
(2 ounces) shaved Romano
1/2
teaspoon
black pepper, preferably cracked
1
teaspoon
grated lemon zest

Directions

  1. Bring a large pot of water to a boil. Add the linguine and salt and cook for 7 minutes. Drain the linguine and return it to the pot.
  2. Meanwhile, bring the wine to a simmer in a small saucepan. Pour it into the pot with the drained pasta and place it over medium-high heat.
  3. Cook, tossing occasionally, until the wine is almost completely absorbed, about 5 minutes.
  4. Remove from heat, add the oil, and toss. Divide the linguine among bowls and sprinkle with the Romano, pepper, and lemon zest.
Kate Merker
April 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 19 %
  • Fat 3 g
  • Sat Fat 3 g
  • Cholesterol 45 mg
  • Sodium 435 mg
  • Carbohydrate 52 g
  • Fiber 1 g
  • Sugar 0 g
  • Protein 14 g
What does this mean? See Nutrition 101.