Caramelized Onions and Cavatelli

Caramelized Onions and Cavatelli

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From: Diabetic Living Magazine

Caramelizing onions in this recipe is the simple process of heating until natural sugars brown and caramelize, giving them an intense, mellow flavor.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 5 ounces dried cavatelli (1¾ cups) or other medium-size pasta
  • 2 teaspoons olive oil
  • 1 medium onion, sliced
  • ½ teaspoon sugar
  • 1 small zucchini, halved lengthwise and sliced
  • 2 cloves garlic, minced
  • 1 tablespoon water
  • 2 to 3 teaspoons balsamic vinegar
  • 1½ teaspoons snipped fresh thyme or ½ teaspoon dried thyme, crushed
  • 2 tablespoons pine nuts or chopped walnuts, toasted (see Tip)

Preparation

  • Prep

  • Ready In

  1. Cook pasta according to package directions, except omit any oil or salt. Drain. Return pasta to hot saucepan; cover and keep warm.
  2. Meanwhile, in a heavy large nonstick skillet, heat oil over medium-low heat. Add onion to skillet; cover and cook for 13 to 15 minutes or until onion is tender. Sprinkle with sugar. Cook, uncovered, over medium-high heat for 4 to 5 minutes more or until onion is golden brown, stirring frequently.
  3. Add zucchini and garlic to onion in skillet. Cook and stir for 2 minutes. Stir in the water, balsamic vinegar, and dried thyme (if using). Cook for 2 to 3 minutes more or until zucchini is crisp-tender, stirring occasionally.
  4. Add zucchini mixture, nuts, and fresh thyme (if using) to cooked pasta; gently toss to combine.
  • Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 131 calories; 4 g fat(1 g sat); 1 g fiber; 21 g carbohydrates; 4 g protein; 100 mcg folate; 0 mg cholesterol; 2 g sugars; 44 IU vitamin A; 4 mg vitamin C; 15 mg calcium; 1 mg iron; 4 mg sodium; 111 mg potassium
  • Nutrition Bonus: Folate (25% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, ½ fat

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