Fusilli with Caramelized Onions and Wine
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup panko (Japanese breadcrumbs)3 tablespoons olive oil, divided2 teaspoons minced garlic, divided1/2 teaspoon kosher salt, divided2 cups thinly sliced spring onions (about 1 pound)1/2 cup dry white wine1/4 cup fat-free, lower-sodium chicken broth8 ounces uncooked fusilli (short twisted spaghetti)1 teaspoon kosher salt1/4 teaspoon freshly ground black pepper
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.
Serving Size: Makes approx 4 1-cup servings
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.
Serving Size: Makes approx 4 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 396.6
- Total Fat: 13.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,150.0 mg
- Total Carbs: 54.3 g
- Dietary Fiber: 5.5 g
- Protein: 11.7 g
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