| 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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