Real Recipe: White Wine Garlic Pasta

Last week I had just gotten back from yoga but had to leave shortly to see a friend’s band play, which means I needed to eat something, and fast! This dish is quick, clean, and easy – couldn’t ask for much more in a recipe :)

White Wine Garlic Pasta (serves 4)


  • 1/2 pound favorite pasta (I used bionaturae 100% whole wheat organic fusilli)
  • 1 cup dry white wine
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp butter
  • 1 tsp oregano
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 tsp basil
  • 1 bay leaf
  • 1 tsp ground pepper
  • 3 cloves minced garlic
  • 1/4 c. parmesan cheese, grated
  • 1/2 cup white onion, chopped (organic if possible)
  • 1 cup kale, roughly chopped (organic if possible)
  • 1 cup baby tomatoes (organic if possible)


  1. Cook pasta according to directions
  2. While pasta is cooking, add butter to skillet and let melt
  3. Saute garlic, onion, and spices in butter until onion is tender
  4. Add in kale, baby tomatoes, and wine
  5. Reduce heat, cover, and simmer for approximately 10 minutes, stirring occasionally until kale is tender
  6. Drain pasta, add back to pot and toss in olive oil
  7. Remove bay leaf, pour wine mixture over pasta, stir to combine
  8. Sprinkle with parmesan cheese and ground pepper
  9. Enjoy the light, fresh flavors!


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