| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Spanish | #6, Tvfn | 1 | Servings |
INGREDIENTS
| 1 | lb | Fresh spinach fettucine |
| cooked | ||
| 6 | Spanish onions, thinly | |
| sliced | ||
| 1 | t | Butter |
| 3 | t | Olive oil |
| 1/4 | Ci fresh lemon thyme | |
| chopped | ||
| Additional water or | ||
| vegetable stock |
INSTRUCTIONS
Melt butter and oil in a large saucepan and add onions. Cook covered over gentle heat for 40 minutes to one hour, until the onions are a deep golden brown. You may need to add water or stock to prevent the onions from burning. Stir in the fresh thyme, and toss with the pasta. Serve. Yield: 4 serving TIP: PEELING PEARL ONIONS Add make an x in the bottom of your pearl onions, place in a bowl add 1/3 of a cup of water and cover and microwave for 12 minutes. You can peel them easily when slightly cooled. Recipe By : PICK OF THE DAY SHOW #PD1A03 #6 Posted to MC-Recipe Digest V1 #286 Date: Fri, 8 Nov 1996 21:35:55 -0500 (EST) From: Chuck & Dorothy Tapping <[email protected]>
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Nutrition (calculated from recipe ingredients)
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Calories: 228
Calories From Fat: 169
Total Fat: 19.3g
Cholesterol: 10.2mg
Sodium: 709.6mg
Potassium: 665.8mg
Carbohydrates: 10.6g
Fiber: 8.1g
Sugar: 1.1g
Protein: 8.9g