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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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Easy Ratatouille Recipe

INGREDIENTS

  • 1 cup crushed tomatoes
  • 1 Tablespoon extra virgin olive oil
  • 1/4 teaspoon apple cider vinegar
  • 1 teaspoon minced garlic
  • 1 Tablespoon fresh basil, about 3-4 large leaves, sliced , plus more for garnish
  • 1 teaspoon herbs de Provence spice mix
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • 1 medium sweet or red onion,, sliced
  • 1-2 large zucchini, (about 1 1/2 cups slices, sliced)
  • 1 large Japanese eggplant, (about 3 cups slices, sliced)
  • 3 large fresh tomatoes, (roma is best; about 3 cups slices, sliced)


INSTRUCTIONS

  1. Preheat oven to 350F. Lightly grease a 6"x9" baking dish and set aside. (see notes for baking in an 8"x8" square pan)
  2. In a medium mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder.
  3. Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.
  4. Stack the veggie slices in alternating patters (e.g.: onion, zucchini, eggplant, tomato; repeat) and place them on their side in the pan, leaning against the edge of the pan. Repeat until you've formed a couple of rows of veggies, filled the pan, and used up all of the veggie slices.
  5. Optionally, spray or brush the exposed tops of the veggies with oil to encourage browning in the oven. This is more for appearance, so feel free to skip this step if you want.
  6. Bake for about an hour, until the tomato sauce at the bottom is bubbling and the veggies are tender.
  7. Garnish with additional chopped fresh basil before serving (optional). Serve hot or cold


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