| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Sauces, Pasta |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 4 |
lg |
To 6+ onions, thinly sliced |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
To 1c dry white wine |
| 1 |
md |
Bunch arugula or spinach, |
|
|
Stemmed, and minced |
| 1 |
c |
Crumbled feta or blue cheese |
| 3/4 |
lb |
To 1lb pasta -short, shapely |
|
|
Variety like penne or fusili |
| 1 |
c |
Chopped toasted walnuts |
|
|
Parmesan |
INSTRUCTIONS
1. Heat olive oil in a large skillet or saute pan. Add onions and saute
over medium heat for about 15 mins. Add salt, lower heat and continue to
cook for at least another 10 mins--and up to an hour for really deliciously
well done onions.
2. Add white wine, turn heat back up to medium, and simmer uncovered for
about 15 mins. At this point the sauce can be set aside until you are
ready to cook pasta.
3. Turn the heat back on under the sauce when you are ready to cook the
pasta. When the onions are hot, add the chopped greens, stir and cook for
about 5 mins. Stir in the crumbled cheese, and turn heat to low while
cooking the pasta.
4. After cooked pasta is drained, add it to the sauce, and stir briefly in
the pan before serving. Sprinkle with walnuts and parmesan and serve.
Posted to recipelu-digest by GramWag <GramWag@aol.com> on Mar 18, 1998
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