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Penne with Caramelized Onions Recipe

Penne with Caramelized Onions Recipe photo by Taste of Home

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“This hearty recipe is a favorite of my fly-fishing buddies when we take our annual trip to British Columbia,” Paul Humphrey relates from Allyn, Washington. “The pine nuts are a delicious surprise.”

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Penne with Caramelized Onions Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

5 25 30

Ingredients

2 cups uncooked penne pasta
1/4 cup pine nuts
2 garlic cloves, minced
1 tablespoon butter
1 large onion, chopped
2 tablespoons olive oil
16 pitted Greek olives, coarsely chopped
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
3/4 cup crumbled feta cheese

Directions

Cook pasta according to package directions. Meanwhile, in a small skillet, saute pine nuts and garlic in butter until golden brown; set aside.
In a large skillet, cook onion in oil over medium heat for 10-15 minutes or until golden brown, stirring frequently. Reduce heat to low. Stir in the olives, salt, basil, oregano and pepper. Drain pasta; add to onion mixture. Stir in feta cheese and pine nut mixture. Yield: 4 servings.

Nutritional Facts 1 cup equals 374 calories, 22 g fat (6 g saturated fat), 19 mg cholesterol, 627 mg sodium, 33 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Penne with Caramelized Onions in Cooking for 2 Summer 2006, p52

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.

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Penne with Caramelized Onions

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Reviewed on Mar. 04, 2011 by jenjerry

This is a family favorite. I use a whole container of feta, the more cheese the better.

Reviewed on Jan. 13, 2010 by miss1skywalker

Delicious, presents nice and easy to make. I used a bit more pasta and feta cheese the first time I made it, next time I think I'm also going to add more onion (1/2 to 1 whole) and cut it into long slices as opposed to chopping it, so it is more prominent.

Reviewed on Jul. 20, 2009 by dagny21

This was excellent. I used a little more pasta, and increased the feta to about 1 full cup. Even my husband, who generally doesn't like feta and Greek olives, really enjoyed.