Caramelized Onion Sauce with Arugula over Pasta

[Guest guest]

Add this to The Greens File! I'm going to sprinkle with fresh

pomegranate seeds to finish and add color on top of my whole wheat

rotini. I like using the baby salad arugula. Don't have to steam it

all. Just toss with the hot pasta.

 

 

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Caramelized Onion Sauce with Arugula over Pasta

1/4 cup olive oil

4 to 6 large onions thinly sliced

1/2 tsp salt

1/2 - 1 cup dry white wine

1 medium bunch arugula, steamed and minced

1 cup crumbled feta

1 lb pasta of a short shapely variety

1 cup chopped toasted walnuts

Parmesan

 

 

 

1) Heat olive oil in a large skillet or saute pan. Add onions and

saute over medium heat for about 15 mins. Add salt, lower heat, and

continue to cook for at least another 10 mins ( and up to 1 hour for

for ultra-deliciously well-done onions.)

 

2) Add white wine, turn heat back up to medium, simmer uncovered 15

mins. Set aside until ready to cook the pasta.

 

3) When the pasta starts to cook, turn the heat to medium under the

sauce. When hot add the greens, stir and cook for 5 mins, add cheese,

turn heat to low while pasta finishes.

 

4) Add drained pasta to sauce, stir briefly, serve topped with

walnuts and parmesan.

 

Source: Home Grown Organic Food

Formatted by Chupa Babi in MC: 12.27.06

 

HG Note: A light pasta sauce. The proportions of greens are flexible,

and you can mix or substuitute spinach, collard, escarole, mustard,

etc. The alcohol in the wine will dissipate with cooking.

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