Spinach Fettuccine With Caramelized Onions And Lemon Thyme Recipes

Steps:

• Heat oil and butter in a large heavy pot or Dutch oven over medium until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shriveled.) Add red pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.
• Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful of cheese and stir until melted. Repeat with remaining cheese, adding more pasta cooking liquid as needed to create a glossy sauce that coats the pasta. Stir in parsley (if using).
• Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks of pepper.

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet, saute garlic in butter until tender. Add the spinach, lemon juice and zest, salt and pepper; cook 2-3 minutes longer or until spinach is wilted., Drain pasta. Add to skillet; toss to coat.

Steps:

• Put a large pot of heavily salted water on and let it come to a boil.
• Meanwhile, cook the onions: Heat 1/4 cup oil in a 12-inch skillet over medium heat. Add onions and cook, stirring occasionally, until tender and pale golden at the edges, 20 to 25 minutes. Lower heat if the edges start to brown too quickly or raise heat if onions aren't turning golden quickly enough.
• When the water comes to a boil, cook spaghetti according to package directions until just al dente. Reserve 1 cup pasta water; drain pasta.
• Thinly slice 4 garlic cloves, and stir into golden onions, along with red-pepper flakes. Continue to cook until onions are a rich brown, about 10 minutes longer. If the garlic starts to burn, lower the heat.
• Finely grate remaining garlic cloves, and mash into anchovies using the flat side of your knife. Move some of the onion mixture to the side of the pan and add anchovy paste to bare spot in the skillet. Cook paste for 1 minute, then add herbs and olives, stir everything together, and cook another 1 minute.
• Stir in cooked pasta, butter, and salt to taste, tossing to coat pasta. Add pasta water if it looks dry. Serve with a generous squeeze of lemon, and sprinkle with Parmesan and more chile on top, if desired.

Steps:

• Heat the butter and olive oil in a heavy-bottomed pot or pan set over medium-high heat. Peel and slice the onions into rounds while the butter is melting and add them to the pot. Toss to coat the onions and season with salt and pepper, to taste. Turn the heat down to medium and do not cover the pot. You want these babies to get brown! Stir occasionally, for about 10 to 15 minutes, then turn the heat to medium-low. Keep stirring (switch to a spatula or wooden spoon to scrape up the browned bits) until the onions are browned and soft. Add the thyme leaves, toss and remove from the heat. These will keep for 5 days in a covered bowl in the refrigerator. Use the leftovers with eggs, on top of a salad, or straight from the bowl with a fork.

Steps:

• Preheat oven to 400 degrees. Bring a large pot of water to boil over high heat, add a generous amount of salt to taste and the rigatoni and cook, stirring occasionally, for 12 minutes, or until the pasta is almost al dente. Strain the pasta in a colander, rinse it under cold running water, and toss with 1 tablespoon of oil.
• With a slotted spoon remove the soaked mushrooms from the liquid and strain the liquid through a fine sieve lined with dampened cheesecloth or a coffee filter into a bowl. Reserve. If the Porcini mushrooms are still dirty, rinse them and pat dry. Trim the stems and coarsely chop the mushrooms.
• In a 2 1/2 quart ovenproof casserole set over moderately low heat, melt the butter and add the onions, and salt and pepper to taste and cook, stirring occasionally, for 20 minutes, or until the onions are golden brown and tender. Transfer the onions to a plate.
• Add the pancetta to the casserole, increase the heat to moderate and cook, stirring occasionally, for 15 minutes, or until the pancetta begins to brown. With a slotted spoon, transfer the pancetta to the plate with the onions. Add the Portobello mushrooms to the casserole, season with salt and pepper and cook the mushrooms, stirring occasionally, for 10 minutes, or until tender. Add the garlic and cook, stirring for 1 minute. Add the chopped Porcini mushrooms, strained mushroom juice, onions, pancetta, 1/2 cup of the Parmesan, and the heavy cream to the casserole and simmer, stirring occasionally, for 10 minutes, or until mushroom flavor is pronounced in the cream. Add the pasta, spinach, thyme, salt, and pepper and gently toss the mixture with the remaining Parmesan. Transfer the casserole to the oven and bake for 20 minutes, or until cream is bubbling.

Steps:

• Melt butter and oil in a large saute pan and add onions. Cook covered over gentle heat for 40 minutes to one hour, until the onions are a deep golden brown, adding stock as needed to prevent the onions from burning.
• Stir in the lemon peel and fresh thyme. Toss in with the pasta.
• TIP TO PEELING PEARL ONIONS: Add make an x in the bottom of each pearl onion, place in a bowl add 1/3 of a cup of water and cover. Microwave for 12 minutes. After they have cooled, you can peel them easily.