Fusilli w/ Caramelized Spring Onions and White Wine

By chefjaci

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

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

Preparation

Step 1

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