Italian Recipes - Pappardelle with Spinach and Red Onions

Ingredients     

• 8 ounces dried tri-color (spinach, beet, and egg) or plain pappardelle or fettuccine

• 2 tablespoons butter or margarine

• 4 cloves garlic, minced

• 2 medium red onions, cut into thin wedges

• 3/4 cup vegetable broth or chicken broth

• 1/4 teaspoon salt

• 1/4 teaspoon cracked black pepper

• 2 6-ounce packages prewashed baby spinach

• 1/2 cup golden raisins

• 1 4-ounce log semi-soft goat cheese, crumbled

• 1/2 cup coarsely chopped walnuts, toasted

• 1 teaspoon finely shredded lemon peel

• Salt

• Cracked black pepper

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Method:

1. In a large Dutch oven cook pasta in lightly salted boiling water according to package directions. Drain well. Return pasta to hot Dutch oven; cover and keep warm.

2. Meanwhile, in a very large skillet melt butter over medium heat. Add garlic; cook and stir for 30 seconds. Add onion wedges; reduce heat to medium-low. Cover and cook about 15 minutes or until onion wedges are very tender, stirring occasionally.

3. Add broth, the 1/4 teaspoon salt, and the 1/4 teaspoon cracked pepper to onions in skillet. Bring to boiling; reduce heat to medium. Boil gently, uncovered, for 2 minutes.

4.  Add spinach in batches to onion mixture, stirring just until spinach wilts. Remove from heat; stir in raisins.

5. Toss spinach mixture with hot pasta in Dutch oven. Transfer to a warm serving dish. Sprinkle with goat cheese, walnuts, and lemon peel. Season to taste with additional salt and cracked pepper. Serve immediately.