Featured recipe from Marilu’s table * Farfalle with caramelized onions
This simple dish helps highlight the vegetable and salad you serve alongside – think about roasted Brussels sprouts or green beans. Use a variety of onions from the farmer’s market.
The pasta dish is also good with the addition of browned soy or turkey sausage, spinach (chiffonade), or sliced mushrooms.
Farfalle (far-FALL-ay) is Italian for butterfly. The pasta is sometimes called bowtie pasta. Be sure to get pasta made from whole-grain flour, not just semolina.
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Farfalle With Caramelized Onions
Blue * Serves 4
1 pound of farfalle pasta
2 tablespoons of Earth Balance margarine
6 tablespoons of Sucanat®:
3 large onions, chopped
drizzle of extra virgin olive oil
Cook the pasta according to package directions.
In a skillet over medium heat, add margarine, Sucanat and onions. Saute until the onions are soft and lightly browned – at least 15 minutes. Drain pasta, reserving about 1/2 cup of the cooking water. Add the drained pasta to the onions, tossing gently to mix. Add the reserved pasta water to help make a sauce. Place pasta and sauce in a serving dish, and drizzle with a little olive oil. Serve with a side of vegetables and a green salad.
