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Thursday, June 03, 2010

Pasta with caramelized onions and sauteed greens



For our first CSA inspired meal I decided to use the bag of braising greens since they looked to be the most delicate.  To get started I sliced the red onion from our CSA box (and I had another one we'd purchased at the farmer's market so I used two very large red onions) and got that going in a saute pan with just a spray of olive oil.

I let those cook for 40 minutes or so, stirring as needed.  I added a little bit of salt and a sprinkle of sugar and eventually ended up with some really deliciously caramelized onions.



I removed those and in the same pan (with another spritz of oil) sauteed the mixed greens which very quickly went from this:

 
 to this - I added some salt, pepper and a splash of fig balsamic vinegar (another farmer's market purchase and one that is highly addictive)

From there it was just a matter of cooking up some whole wheat spaghetti (I cooked 8 oz for the four of us) and tossing it with the greens and onions back in the saute pan.  Once it was all heated through I added 2 oz of blue cheese (it helps to reserve some of the water from the pasta pot and add in a bit when tossing everything together).

We had this along with the cherries and the baguette (dipped in more fig balsamic vinegar).  Yum.  I've made pasta similar to this many times with arugula and sometimes with spinach but the mixture of greens was really nice.  So far we are giving our CSA two big thumbs up!


2 comments:

JGH said...

This might be a better way to use onions with arugula. (I tried putting arugula in french onion soup - flavor totally disappeared -what a waste!) This looks so yummy!

Guinnah said...

Hey JGH - my absolute favorite use for arugula is this salad: http://guinnah.blogspot.com/2008/09/arugula-salad-with-manchego-walnuts-and.html
but it is really good with the onions too. There is an awesome pasta recipe in the original Moosewood cookbook that has arugula, blue cheese and walnuts. This is sort of a simpler take on that.