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Caramelized Onions & Cavatelli
Date added: December 12, 2007
- Servings: 4 change
- Calories per serving: 428
- Prep time: 15
- Cook time: 15
Ingredients
- 10 ounce-weight pasta, cavatelli or other medium-size pasta (3 1/2 cups)
- 1 tbsp oil, olive, extra virgin
- 2 onions sliced
- 1 tsp sugar
- 2 zucchini squash halved lengthwise and sliced
- 4 garlic cloves minced
- 2 tbsp water, tap
- 2 tbsp vinegar, balsamic
- 1 tbsp thyme, fresh (or 1 tsp. dried, crushed)
- 1/4 cup pine nuts or chopped walnuts, toasted
Recipe Method
1. Cook pasta according to package directions, except omit any oil or salt. Drain. Return pasta to hot saucepan; cover and keep warm.
2. Meanwhile in a heavy nonstick large skillet heat oil over medium-low heat. Add onions; cover and cook for 13 to 15 minutes or until onions are tender. Sprinkle with sugar. Cook and stir uncovered, over medium-high heat for 4 to 5 minutes more until onion is golden brown.
3. Add zucchini and garlic to onions in pan. Cook and stir for 2 minutes. Stir in the water,
4. Add zucchine mixture, nut and fresh thyme (if using) to cooked pasta; gently toss to combine.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 428 | 21% |
| Fat 10g | 15% |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Carbohydrates 73g | 21% |
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