Meatless Monday: Garlic Spaghetti with White Wine Reduction

April 1, 2013

Garlic spaghetti with white wine reduction is a simple meal that will make you feel like you're a gourmet cook.  The rule of thumb when cooking with wine is to use one that you like to drink because more often than not you'll be pouring a glass alongside your dinner.  This pasta dish is a great base to add in vegetables, shrimp, or even chicken.  

Garlic Spaghetti with White Wine Reduction
Recipe Courtesy of Cyberpenguin


2 servings Barilla Plus spaghetti, measured with a spaghetti measure
4 medium-sized garlic cloves (or 2 very large ones), roughly chopped
1/2 tablespoon olive oil
1/3 cup white wine
salt & pepper to taste
1/4 teaspoon butter (or just a very small sliver!)
1/2 teaspoon fresh lemon juice
12 fresh basil leaves, roughly torn
2 teaspoons fresh oregano leaves (discard stems)
freshly shredded Asiago cheese


Boil spaghetti for 10 minutes, adding a small drop of olive oil & a pinch of salt to the sauce pot while it cooks.

Drain & set aside. In a separate sauté pan, cook garlic in olive oil until tender on medium heat.

When garlic is just starting to brown ever so slightly, deglaze with white wine & reduce until there is only a thin layer of liquid.

Stir in the spaghetti.

Season with salt & pepper, & add the tiny sliver of butter to give the dish achieve a richer flavor but without all the fat calories.

Mix well & cook for about a minute more.

Remove from heat.

Dress spaghetti with lemon juice & sprinkle with oregano, while ingredients are still in the pan.

Mix thoroughly.

Top with shredded Asiago & fresh basil leaves, & serve.

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Andrew's picture

Is it 1/3 cup of white wine as this page states, or a cup, as listed on the recipe and printable pages?

Leah Rodrigues's picture

Hi Andrew,

A 1/3 cup of white wine is needed for the recipe.  Sorry for the confusion.