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One-Pot Pasta with White Wine Sauce

Looking to add a little elegance to your weeknight dinner? This white wine pasta is sophisticated enough for date night but easy enough for Tuesday! The wine creates the most delicious, silky sauce that clings to every strand of pasta—and don't worry, the alcohol cooks off completely.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 oz linguine or spaghetti
  • 1 cup dry white wine Pinot Grigio or Sauvignon Blanc
  • 2 1/2 cups chicken broth
  • 5 cloves garlic thinly sliced
  • 1/2 cup heavy cream
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup cherry tomatoes halved
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley chopped
  • Zest of 1 lemon
  • Salt and black pepper to taste

Method
 

  1. Heat olive oil and 1 tablespoon butter in a large, deep skillet over medium heat. Add sliced garlic and cook for 1-2 minutes until fragrant but not browned.
  2. Add the cherry tomatoes and cook for 2-3 minutes until they begin to soften.
  3. Pour in the white wine and let it simmer for 2 minutes to reduce slightly and cook off the alcohol.
  4. Add the chicken broth and bring to a boil. Add the pasta, breaking in half if needed to fit, and stir well.
  5. Cook for 10-12 minutes, stirring frequently, until pasta is al dente and most of the liquid has been absorbed.
  6. Stir in the heavy cream, remaining butter, Parmesan cheese, and lemon zest. Toss until creamy and well combined.
  7. Season with salt and pepper, garnish with fresh parsley, and serve immediately.