Pasta in roasted garlic and caramelized onion sauce
Download PDF
Servings: 6
Ingredients
- 2 large yellow onions sliced
- 2 cups garlic whole garlic cloves, peeled
- 1 tablespoon thyme leaves picked and chopped
- 2 lemons juiced
- 1 chipotle pepper
- 2 cups low sodium vegetable stock
- 1 cup carrots julienned (cut into long thin strips)
- 1 cup zucchini julienned
- 1 cup mushrooms sliced
- 1 red onion julienned
- ¼ cup fresh garlic chopped
- 1 cup arugula leaves (stack leaves and roll tightly, then cut across with a knife to produce ribbons)
- 1/8 cup basil leaves chopped
- 1/8 cup parsley chopped
- Salt free Italian seasoning to taste
- 2 pounds whole wheat pasta cooked
Instructions
1.To roast garlic, place garlic cloves on a non-stick sheet in the oven and bake at 350 degrees for 12 to 15 minutes on one side, then 5 minutes on the other side, until brown.
2.Heat a large non-stick pan to smoking hot. Add onions, and lower heat to medium.
3.Cook onions until brown and sweet. Add roasted garlic, thyme, and rosemary.
4.Cook over low heat for 4 minutes. Add lemon juice.
5.Continue cooking until mixture is reduced in size, about two-thirds.
6.Add chipotle pepper and vegetable stock. Bring to a boil, lower heat, and simmer for 20 minutes.
7.Remove chipotle pepper. Blend the sauce mixture until smooth consistency. Garlic and caramelized onion sauce is now ready, set aside.
8.In a large hot skillet, sauté carrots, zucchini, mushrooms, and onions until slightly browned, about 2 minutes. Add garlic. Sauté for 30 seconds.
9.Add arugula, basil, parsley, roasted garlic/onion sauce, salt-free Italian seasoning, and black pepper. Heat.
10.When heated, add just-cooked pasta. Toss and serve.
