Pasta with Vegetables

"This One's a Keeper."

This is one of those "whatever you have on hand" type of meals that turned out to be one of our favorites that we make time and time again.  The base flavor is caramelized onions; the rest is up to you.  Tonight we made it with asparagus, yellow squash, leeks and wood ear mushrooms but broccoli and red peppers are common additions.  It tends to rotate by whatever is fresh and available. 

"This one's a keeper," was the response from my husband as he at this the first time several weeks ago.  It's becoming a once-weekly meal and, if butter and cheese are eliminated, can be made completely vegan.  I'd say that's a pretty high review from a meat and potatoes man. ~

INGREDIENTS:

1/2 lb pasta such as gemelli, fusilli or penne

1 lb asparagus, cut into 1" pieces and woody end pieces removed

1 yellow squash, cut into 1 - 1 1/2" pieces

1-2 leeks, sliced into rings (tough, green tops removed)

2 cups wood ear mushrooms, chopped up

1 cup shittake mushrooms, sliced

2 large yellow onions

2 tablespoons extra virgin olive oil

1/2 tablespoon butter (optional)

1 teaspoon crushed red pepper

1/4 - 1/2 teaspoon flaked kosher salt

1/3 teaspoon black pepper

parmesan cheese, grated, to serve

Pan 1:

Add chopped vegetables and 1 tablespoon of olive oil.  Roast in 425 degree oven for 30-45 minutes or until desired doneness.  We like ours to have some caramelization and be crispy on the outside yet soft.

Pan 2:


You will need a heavy duty pan with a tight fitting lid.  Add chopped onions (or sliced, if you prefer) and olive oil and heat to med-high heat, until onions begin to sizzle, and then reduce heat to med and place lid on.  Sweat the onions, lid on, for 15 minutes or so, stirring every 3-4 minutes and checking to make sure onions are not, at any point, burning.  Add kosher salt to assist in sweating and enhance that buttery flavor we are looking for.  Don't worry, kosher salt is lower in sodium.

Continue to cook, slowly, until onions are soft and completely caramelized (see image, above).  You may need to reduce heat toward the end of the cooking process.  It should take approximately 25-30 minutes to reach a fully caramelized state.

While pasta is cooking (see pan 3, below) add crushed red pepper flakes and mushrooms (if using) to onion pan.  Cook over medium heat until the mushroom liquid has evaporated, another 8-10 minutes or so.  If using, stir in butter. 

Pan 3:

I know, I know, 3 pans for one simple dinner but it's a relatively easy clean up (and so good!).

Boil water, salted, if preferred, and cook 1/2 pound of pasta of your choice until just slightly undercooked or al dente.  Reserving 1/4 - 1/2 cup of pasta water, drain pasta and add to onion pan.  Add reserved water and cook, stirring to combine onions and pasta thoroughly. 

Remove roasting veggies from oven (Pan 1), toss in pasta dish and serve.  Garnish with fresh parmesan cheese, if desired.

This recipe makes 4 generous servings (label below says 8 but I had doubled the recipe when I created label). 

Per serving:

* Nutritional data calculated using ingredient compilation program for 2,000 calorie diet and is deemed close but not exact.