Fusilli w/ Caramelized Spring Onions and White Wine

Calories: 364 Fat: 11.7g Saturated fat: 1.7g Monounsaturated fat: 7.6g Polyunsaturated fat: 1.8g Protein: 9.5g Carbohydrate: 55.6g Fiber: 3.5g Cholesterol: 0.0mg Iron: 2.2mg Sodium: 438mg Calcium: 35mg

Fusilli w/ Caramelized Spring Onions and White Wine
Fusilli w/ Caramelized Spring Onions and White Wine

PREP TIME

48

minutes

TOTAL TIME

48

minutes

SERVINGS

4

servings

PREP TIME

48

minutes

TOTAL TIME

48

minutes

SERVINGS

4

servings

Ingredients

  • 1/2

    cup panko (Japanese breadcrumbs)

  • 3

    tablespoons olive oil, divided

  • 2

    teaspoons minced garlic, divided

  • 1/2

    teaspoon kosher salt, divided

  • 2

    cups thinly sliced spring onions (about 1 pound)

  • 1/2

    cup dry white wine

  • 1/4

    cup fat-free, lower-sodium chicken broth

  • 8

    ounces uncooked fusilli (short twisted spaghetti)

  • 1

    tablespoon kosher salt

  • 1/4

    teaspoon freshly ground black pepper

Directions

1. Preheat oven to 375°. 2. Combine panko, 1 tablespoon oil, 1 teaspoon garlic, and a dash of salt in a small bowl. Spread panko mixture in a single layer on a baking sheet. Bake at 375° for 6 minutes or until golden brown, stirring after 3 minutes. Cool. 3. Heat a large skillet over medium-low heat. Add remaining 2 tablespoons oil to pan, swirling to coat. Add onions to pan; cook 20 minutes or until golden brown, stirring occasionally. Add remaining 1 teaspoon garlic and wine. Increase heat to medium-high; cook 1 minute. Add broth; cook until liquid is reduced to 1/2 cup (about 4 minutes). 4. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain. Add pasta, remaining salt, and pepper to onion mixture; toss gently. Place about 1 cup pasta in each of 4 shallow bowls; sprinkle each serving with 2 tablespoons panko mixture

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