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Fusilli with Caramelized Spring Onions

11 May

When FFTY sent us both spring onions and this recipe using spring onions, well, I had to try it! Paired with a lovely beer (see below) it was a great dinner.

Ingredients

  • 1/2 cup panko (Japanese breadcrumbs)
  • 3 tablespoons olive oil, divided
  • 2 teaspoons minced garlic, divided
  • 1/2 teaspoon kosher salt, divided
  • 2 cups thinly sliced spring onions (about 1 pound)
  • [I also diced up a leek or two and mixed it with the onions]
  • 1/2 cup dry white wine [I used vermouth]
  • 1/4 cup fat-free, lower-sodium chicken broth
  • 8 ounces uncooked fusilli (short twisted spaghetti)
  • 1 tablespoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. Preheat oven to 375°.
  2. Combine panko, 1 tablespoon oil, 1 teaspoon garlic, and a dash of salt in a small bowl. Spread panko mixture in a single layer on a baking sheet. Bake at 375° for 6 minutes or until golden brown, stirring after 3 minutes. Cool.
  3. Heat a large skillet over medium-low heat. Add remaining 2 tablespoons oil to pan, swirling to coat. Add onions to pan; cook 20 minutes or until golden brown, stirring occasionally. Add remaining 1 teaspoon garlic and wine. Increase heat to medium-high; cook 1 minute. Add broth; cook until liquid is reduced to 1/2 cup (about 4 minutes).
  4. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain. Add pasta, remaining salt, and pepper to onion mixture; toss gently. Place about 1 cup pasta in each of 4 shallow bowls; sprinkle each serving with 2 tablespoons panko mixture.

–Recipe courtesy FFTY newsletter/Cooking Light.

 
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Posted by on May 11, 2012 in Uncategorized

 

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