A set-it-and-forget-it weeknight pasta dish

J.M. HIRSCH
The Associated Press
Modified: March 7, 2012 at 2:06 pm •  Published: March 7, 2012
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photo - This photo taken on Jan. 24, 2012 in Concord, N.H. shows a slow cooker recipe for creamy carmelized onion pasta. (AP Photo/Matthew Mead)
This photo taken on Jan. 24, 2012 in Concord, N.H. shows a slow cooker recipe for creamy carmelized onion pasta. (AP Photo/Matthew Mead)

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CREAMY CARAMELIZED ONION PASTA

Start to finish: 6 to 8 hours

Servings: 8

3 pounds yellow onions, thinly sliced

2 tablespoons olive oil

1 pound fettuccine pasta

8-ounce container creme fraiche

5-ounce container arugula

1 cup thinly sliced sun-dried tomatoes

Salt and ground black pepper

In a large slow cooker, combine the onions and olive oil. Stir well to coat, then cover and cook on high for 6 to 8 hours, or until well browned and caramelized.

When the onions are done, bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain, then return to the pot. Add the onions, creme fraiche, arugula and sun-dried tomatoes. Stir over medium heat until the arugula just begins to wilt, about 2 minutes. Season with salt and pepper.

Nutrition information per serving (values are rounded to the nearest whole number): 450 calories; 160 calories from fat (35 percent of total calories); 18 g fat (8 g saturated; 0 g trans fats); 25 mg cholesterol; 62 g carbohydrate; 11 g protein; 5 g fiber; 170 mg sodium.



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