Caramelized Onion and Goat Cheese Farfalle
The recipe contest theme this week is “Pasta.” Have you entered a recipe yet? What are you waiting for? There are two $250 prizes up for grabs. One for the Judge’s Choice and another Reader’s Choice voted on by your peers.
Think of all the possibilities: Lasagna, Mac and Cheese, Spaghetti… I can’t wait to see all your entries!
The recipe I wanted to share with you today is what I would describe as a “grown-up” mac and cheese dish. Caramelized onions are tossed with goat cheese, toasted walnuts and sage. I like to use Farfalle, a bow-tie shaped pasta. (The name actually means “butterflies” in Italian!)
Serve with a glass of your favorite white wine. This is classy comfort food at its finest!
2 teaspoons olive oil
4 cups thinly sliced sweet onions
3 ounces goat cheese
1/4 cup skim milk
6 ounces uncooked farfalle (bow tie) pasta
1 clove garlic, minced
2 tablespoons dry white wine (substitute chicken broth, if desired)
1 1/2 teaspoons chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped toasted walnuts
Heat oil in large nonstick skillet over medium heat. Add onions and cook slowly until golden and caramelized, about 20 to 25 minutes; stir occasionally.
Combine goat cheese and milk in small bowl; mix until will blended. Set aside.
Cook pasta according to package directions. Drain and set aside.
Add garlic to onions in skillet; cook until softened, about 3 minutes. Add wine, sage, salt and black pepper; cook until moisture is evaporated. Remove from heat; add pasta and goat cheese mixture, stirring to melt cheese. Sprinkle with walnuts. Makes 8 (1/2-cup) servings.
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