Pasta With Carmelized Onions And Mushrooms
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Italian | Vegetables | 1 | Servings |
INGREDIENTS
| 8 | oz | Uncooked pasta, vermiccelli |
| 1 | T | Olive oil |
| 1/4 | c | Chopped pancetta or lean |
| bacon | ||
| 6 | c | Vertically sliced sweet |
| onion | ||
| 1/2 | t | Salt, divided |
| 1/4 | t | Pepper |
| 6 | c | Sliced mushrooms, your |
| choice of type | ||
| 2 | t | Minced fresh oregano |
| 1/4 | c | Chopped fresh Italian |
| parsley divided | ||
| 3 | Cloves garlic, minced | |
| 1/2 | c | Low salt chicken broth |
INSTRUCTIONS
Cook the pasta al dente. Drain well and set aside. Heat oil in a non-stick skillet over medium heat until hot. Add pancetta or bacon, saute three minutes. Add onions, 1/4 tsp salt and 1/8 tsp pepper. Cover and cook for 15 minutes, stirring frequently. Uncover and cook an additional 10 minutes, stirring often. Remove onion mixture from skillet and set aside. Add mushrooms, 1/4 tsp salt and 1/8 tsp pepper. Cook over medium high heat for 4 minutes. Add oregano and 2 tbl. parsley. Cook 1 minute. Add garlic and saute one minute. Add onion mixture and broth. Cook until thoroughly heated. Add entire mixture to pasta and toss to coat thoroughly. Divide among 4 dishes or bowls and sprinkle with a little parsley. We also eat this with a little grated parmesan or romano. Recipe by: Claire In Rescue (Gail's swap) Posted to MC-Recipe Digest V1 #804 by Dianne Larson Ward <dianne@olynet.com> on Sep 24, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1142
Calories From Fat: 939
Total Fat: 104.3g
Cholesterol: 150.5mg
Sodium: 2680.2mg
Potassium: 717.1mg
Carbohydrates: 19.8g
Fiber: 3.7g
Sugar: 5.4g
Protein: 31g