Pasta con le Cipolle

Pasta con le Cipolle is a traditional Italian dish that highlights the sweet, caramelized flavors of onions paired with perfectly cooked pasta. This vegan version is hearty and satisfying, making it a delightful dinner option.

Ingredients

• Pasta (spaghetti or linguine) - 160 grams
• Yellow onions - 2 large (about 300 grams)
• Olive oil - 3 tablespoons
• Garlic - 2 cloves, minced
• Vegetable broth - 200 ml
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/4 teaspoon (optional)
• Balsamic vinegar - 1 tablespoon

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
2. While the pasta is cooking, peel and slice the onions thinly.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt, and cook slowly, stirring occasionally, until they become caramelized and golden brown, about 15-20 minutes.
4. Add the minced garlic to the skillet with the onions and cook for an additional 1-2 minutes until fragrant.
5. Pour in the vegetable broth and balsamic vinegar, and stir to combine. Bring to a simmer and let it cook for about 5 minutes, allowing the flavors to meld.
6. Add the cooked pasta to the skillet and toss to combine, adding reserved pasta water as needed to reach desired consistency. Season with black pepper, red pepper flakes, and adjust salt to taste.
7. Remove from heat and stir in the chopped parsley before serving.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 70 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from onions and garlic, which may help reduce inflammation.
• High in fiber, promoting digestive health.

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