Today’s recipe comes from reader, Kate. It was on her menu a few weeks ago and I stole it shamelessly. Nate and I really enjoyed this dish, and it is super easy to prepare. Plus, it’s so pretty!
- 12 oz spinach fettuccine (Kate note: I always use regular fettuccine or whole wheat spaghetti with great success)
- 1 Tbs olive oil
- 1 medium onion, sliced into half moons
- 2 Tbs sugar
- 1 cup sliced roasted red peppers (Jane note: I just bought a jar of these at the store)
- 2 Tbs balsamic vinegar
- 1 cup vegetable broth (Kate note: I usually use chicken b/c i have an open container in my fridge)
- salt and fresh ground pepper
- Cook pasta and drain. While pasta is cooking, heat the oil in large skillet over medium heat. Add the onions and sugar and cook, stirring a couple of times until the onions are golden brown and carmelized, about 10 minutes (Jane note – took longer for me). Stir in the red peppers and vinegar and cook for 2 minutes. Add the broth and pasta and simmer for 2 minutes to heat through. Season with salt and pepper and serve. The sauce will thicken up a bit upon sitting for a minute or two.
Jane note: I had a 9 oz package of spinach fettuccine…and I thought it was too much pasta for the sauce, so go with Kate’s tip of just doing 6 oz of pasta (half the recipe), but the full recipe of sauce. Also, I’m going to throw some chicken in here next time – I think that would taste good. Great dish!