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Recipe
Farfalle with Onion and Herb Sauce
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3 X 5
4 X 6
Source:
Pasta - Cooking with Style
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Active Time:
35 Minutes
Total Time:
35 Minutes
Yield:
Serves 6
RECIPE INGREDIENTS
1 1/2 tablespoons
olive oil
1 1/2 lb white
onions
, thinly sliced
1 teaspoon
honey
1 pinch
nutmeg
2 cloves
garlic
, crushed
3 cups chicken (or vegetable)
stock
1 lb
farfalle
(bow-tie pasta)
2 tablespoons freshly grated
parmesan cheese
2 teaspoons freshly chopped
marjoram
1 teaspoon freshly chopped
thyme
1 1/2 tablespoons freshly chopped
parsley
1 1/2 tablespoons
sherry vinegar
DIRECTIONS
Heat the oil in a saucepan and cook the onions over medium heat, tossing until well coated. Reduce the heat, cover and sweat onions, stirring occasionally, for 20 minutes. Stir in the honey, nutmeg and garlic and cook for 5 minutes, stirring often. Add the stock and simmer for about 15 minutes, or until the liquid is reduced by half.
While reducing the onion sauce, cook the pasta in boiling salted water until al dente. Add the Parmesan, herbs and vinegar to the onion mixture, and then add the pasta. Stir thoroughly and allow the pasta to heat through. Serve immediately in warmed bowls.
Recipe reprinted by permission of
Weldon Russell
. All rights reserved.
Date Added:
01/01/2008
Nutrition Facts per Serving
Yield:
Serves 6
Calories:
375
Fat. Total:
6g
Fiber:
5g
Carbohydrates, Total:
67g
Sodium:
132mg
% Cal. from Fat:
14%
Cholesterol:
2mg
Protein:
15g
Recipe error? Contact customer service.
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