Penne with Caramelized Onions Recipe
Penne with Caramelized Onions Recipe photo by Taste of Home

Penne with Caramelized Onions Recipe

Publisher Photo
“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.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

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.

Directions

  1. Cook pasta according to package directions. Meanwhile, in a small skillet, saute pine nuts and garlic in butter until golden brown; set aside.
  2. 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.
Originally published as Penne with Caramelized Onions in Cooking for 2 Summer 2006, p52

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.

Reviews for Penne with Caramelized Onions

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Mar. 4, 2011

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

MY REVIEW
Reviewed Jan. 13, 2010

"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."

MY REVIEW
Reviewed Jul. 20, 2009

"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."

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