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Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

Ingredients Caramelized onions 1 tablespoon olive oil 3 yellow onions , large, sliced 1/4 teaspoon salt 1 tablespoon balsamic vinegar Creamy pasta sauce 1 tablespoon olive oil 10 oz mushrooms , sliced (I used button mushrooms) 6 oz spinach 1 cup half-and-half 1 cup Parmesan cheese , shredded 1/4 teaspoon salt Pasta 8 oz farfalle pasta Instructions How to caramelize onions: Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula. The onions should start to brown, but without burning. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. In total, you should have cooked onions for 30 minutes. Remove the skill...
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ROASTED VEGETABLE PENNE PASTA


ROASTED VEGETABLE PENNE PASTA

INGREDIENTS

  • 2 medium zucchini
  • 1 medium eggplant
  • 2 pints grape tomatoes
  • 1/4 cup extra virgin olive oil
  • 1 cup + 2 tablespoons Parmesan cheese (grated and divided)
  • 3 cloves garlic, grated
  • 1 pound dry penne pasta
  • salt and pepper, to taste


INSTRUCTIONS
  1. Preheat oven to 400°.  Prepare 2 cookie sheets by lining them with parchment paper.
  2. Wash vegetables well.  Dry and cut into bite size pieces, about 1/2".
  3. Separate veggies between two pans and sprinkle with salt and pepper.  Roast for 40-45 minutes, rotating top and bottom pan and stirring vegetables every 15 minutes.   Once your vegetables start to brown around the edges they are done.
  4. Approximately 15 minutes before vegetables are done, prepare penne by bringing an 8 quart pot of water to a boil.  Add pasta and a handful of salt.  Cook according to package directions (approximately 7-10 minutes).  Remove from heat when pasta is al dente.  Drain.  Pour pasta into a large serving bowl, add hot roasted vegetables on top.
  5. Drizzle 1/4 cup olive oil over the top and add garlic and 1 cup cheese.  Toss well to combine.  Sprinkle top with Parmesan cheese and serve.


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Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

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