Mixed Pasta with Caramelized Vegetables
Pasta tossed with onions and green and yellow (or orange or red) bell peppers that are cooked in olive oil until the onions caramelize, finished with garlic and grated Parmesan cheese.
Directions
- Place the pasta in 2 1/2 quarts of already boiling unsalted water and cook until tender, about 10 to 12 minutes.
- Heat the oil on medium high in an extra deep, 12 inch nonstick skillet. Peel and coarsely chop the onions, adding them to the skillet as you chop. Seed and coarsely chop both bell peppers, adding them to the skillet as you chop. Cook the vegetables, stirring from time to time, for minutes, The onions will begin to turn golden brown (caramelize).
- Add the garlic and cook 2 more minutes. Remove the pan from the heat. Drain the pasta well, and add it to the skillet. Toss well to distribute the vegetables. (Or pour the pasta and vegetables into 3 quart or larger serving bowl and toss. Season with salt to taste. Sprinkle the Parmesan cheese over the dish and serve.
- Place the pasta in 2 1/2 quarts of already boiling unsalted water and cook until tender, about 10 to 12 minutes.
- Meanwhile, heat the oil on medium-high in an extra-deep, 12-inch nonstick skillet. Peel and coarsely chop the onions, adding them to the skillet as you chop. Seed and coarsely chop both bell peppers, adding them to the skillet as you chop.
- Cook the vegetables, stirring from time to time, for [time not given]. The onions will begin to turn golden brown (caramelize).
- Add the garlic and cook 2 more minutes. Remove the pan from the heat.
- Drain the pasta well and add it to the skillet. Toss well to distribute the vegetables. (Or pour the pasta and vegetables into a 3-quart or larger serving bowl and toss.)
- Season with salt to taste. Sprinkle the Parmesan cheese over the dish and serve.
Goes well with
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