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Toasted pasta gives this dish a nutty flavor and, paired with fresh vegetables, it’s the perfect light weeknight meal!
Start by caramelizing onions. Place 1 tablespoon of olive oil and 1 tablespoon of butter in a sauce pan. Add in diced onions and cook on low for about 15-20 minutes. Stir occasionally to keep from burning. When the onions are golden and translucent, remove from heat.
In a large fry pan or wok, melt the remaining tablespoon butter in the pan with the remaining 1 tablespoon olive oil. Break pasta in half and add to the fry pan. Over medium low heat, toast your pasta, tossing constantly.
Slowly add in your stock 1 cup at a time. Continue to cook on medium/low heat. Toss pasta occasionally. Let the pasta absorb the stock (almost like cooking risotto!). When the pasta is starting to get tender, about 15 minutes into the cooking process, add in your veggies and garlic.
Add as much stock as needed to keep it moist and toss until the veggies are cooked through and the pasta is cooked. Toss with caramelized onions.
Serve topped with grated Parmesan cheese.
Cornish hens with a garlic butter crust, smothered in lemon and rosemary!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!