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|Vidalia Onion Pasta|
Here’s a quick vegetarian pasta dinner for when you want something fast for supper. Uses delicious and sweet vidalia onions.
Had company by surprise today so I totally forgot to take something out of the freezer.
I’d just bought a 5 pound bag of vidalia onions…why I don’t know LOL…but I figured I could get rid of at least one if I made a pasta concoction where I sauteed them.
Had a couple of orphan mushrooms and always have garlic so I ran with that.
|Onions & mushrooms sauteeing|
Have you ever made something up on the spur of the moment that hit the spot??? Well, this did. I didn’t reckon that I’d ever post this, so that’s why the pics aren’t fab-u or anything. I just grabbed my iPad and took a shot under my kitchen fluorescents, which is the WORST photographic lighting known to mankind, but trust me, pic may not be great, but this pasta sure was.
Vidalia Onion Pasta
- 8 oz uncooked spaghetti
- 2 tbs olive oil
- 1 tbs butter
- 2 cloves garlic, minced
- 1 medium vidalia onion, sliced
- 1/4 cup sliced fresh mushrooms
- 2 tbs grated parmesan cheese
- 1 tbs chopped fresh parsley
Cook pasta according to package directions or use a rice cooker. Here are instructions on cooking pasta in a rice cooker.
Heat a medium skillet over medium heat. Add oil and butter. When butter is melted and bubbly, add the garlic, onion and fresh mushrooms. Saute until onion and mushrooms are tender.
Add cooked pasta to the skillet and toss to coat with the oil/butter mixture and the onion mixture.
Sprinkle with parmesan cheese and parsley.
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Love this type of quick pasta – I make a pasta primavera that is similar, just includes more and different vegetables. (My veggie drawer is almost always chock full, so I typically have lots of veggies to choose from.)
Judith Hanneman says
My veggie drawer is sadly lacking Laura–I mean well but never seem to succeed there. Mostly I buy frozen for economy sake.