CREAMY CARAMELIZED ONION PASTA
Start to finish: 6 to 8 hours
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.