Dinner is never easy in a home where one child is gluten intolerant and allergic to shellfish, and the other child has been a pescatarian for several years. It’s always a challenge to find something healthy that everyone can (or will) eat. This white wine tomato basil sauce works for everyone. Serve it over spaghetti squash or pasta, with grilled chicken or pan-seared cod. It’s super versatile, quick and easy. Give it a try!
White Wine Tomato Basil Sauce
2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
2 large cloves (or 3 smaller cloves) garlic, finely minced
1 pint cherry tomatoes, sliced in half
1/4 cup dry white wine
1/2 cup fresh basil, finely chopped
2 tablespoons fresh lemon juice
1/2 teaspoon fresh lemon zest
1/2 teaspoon salt (more to taste)
1/4 teaspoon fresh ground black pepper (more to taste)
Heat oil in a large non-stick saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they’re soft and blistering, but still hold their shape, about 12 minutes. Add in the white wine, stir, and allow the mixture to come to a light simmer. Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for 2 minutes.
Serve over spaghetti squash, pasta, chicken or fish.
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