Best Caramelized Onion Feta And Spinach Pasta Recipes

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CARAMELIZED ONION PASTA



Caramelized Onion Pasta image

All you need for this tasty dinner is a bag of onions, garlic, some dried pasta, and cheese. Caramelizing sliced onions in a little butter and olive oil makes them become sweet and yielding, almost luscious. Pasta water and Parmesan do double duty, adding salt and depth while the creamy sauce forms.

Provided by Samantha Seneviratne

Categories     Pasta     Butter     Onion     Garlic     Parmesan     Cheese     Parsley     Kid-Friendly     Dinner     Small Plates

Yield 4 servings

Number Of Ingredients 10

2 Tbsp. extra-virgin olive oil
2 Tbsp. unsalted butter
2 lb. onions (about 3 large), thinly sliced
2 garlic cloves, thinly sliced
1/4 tsp. crushed red pepper flakes (optional)
1 1/2 tsp. kosher salt, plus more
12 oz. linguine or other long pasta
4 oz. Parmesan, finely grated (about 1 cup), divided, plus more for serving
½ cup parsley, finely chopped (optional), plus more for serving
Freshly ground black pepper

Steps:

  • Heat oil and butter in a large heavy pot or Dutch oven over medium until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shriveled.) Add red pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.
  • Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful of cheese and stir until melted. Repeat with remaining cheese, adding more pasta cooking liquid as needed to create a glossy sauce that coats the pasta. Stir in parsley (if using).
  • Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks of pepper.

BAKED SPINACH & FETA PASTA



Baked Spinach & Feta Pasta image

Feta softens in the oven before it's combined with spinach and pasta, with the pasta cooking right in the baking dish. Enjoy this one-pan dish on its own as a vegetarian main or serve with sautéed chicken breast for a boost of protein.

Provided by Carolyn Casner

Categories     Healthy Pasta and Noodle Recipes

Time 50m

Number Of Ingredients 9

1 (5-ounce) block feta cheese
8 cups lightly packed baby spinach (about 5 ounces)
3 tablespoons extra-virgin olive oil
2 large cloves garlic, minced
1 teaspoon dried dill
¼ teaspoon kosher salt
¼ teaspoon ground pepper
8 ounces penne or rotini
2 cups boiling water

Steps:

  • Preheat oven to 400°F.
  • Place feta in the center of a 9-by-13-inch baking dish. Bake until softened and starting to brown, about 15 minutes.
  • Meanwhile, combine spinach, oil, garlic, dill, salt and pepper in a large bowl. Use your hands to massage the spinach until it's reduced in volume by half. Stir in pasta.
  • After the feta has baked for 15 minutes, add the spinach and pasta mixture to the baking dish. Pour boiling water over the mixture and gently stir. Cover with foil and bake until the pasta is tender, about 18 minutes. Remove from the oven and stir. Cover and let stand for at least 3 minutes before serving.

Nutrition Facts : Calories 394 calories, Carbohydrate 45 g, Cholesterol 32 mg, Fat 19 g, Fiber 6 g, Protein 14 g, SaturatedFat 7 g, Sodium 480 mg, Sugar 3 g

SPICY SPAGHETTI WITH CARAMELIZED ONIONS AND HERBS



Spicy Spaghetti With Caramelized Onions and Herbs image

Except perhaps for the fresh herbs, you probably have all the necessary ingredients to make this incredibly flavorful, easy pasta. The caramelized onions add sweetness to the salty olives and Parmesan, while red chile and garlic make the dish's flavors pungent and deep. A squeeze of fresh lemon right at the end brightens everything, adding a mild tang. Feel free to play around with the basic formula, swapping capers or even a small tin of sardines or tuna for olives, vinegar for the lemon, arugula or spinach for the parsley, and other cheeses (feta or pecorino) for the Parmesan.

Provided by Melissa Clark

Categories     dinner, weekday, pastas, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 12

Kosher salt, as needed
1/4 cup extra-virgin olive oil
2 large white or Spanish onions, halved and very thinly sliced
12 ounces spaghetti
6 garlic cloves
1/2 teaspoon chile paste or red-pepper flakes, or to taste
2 anchovies, chopped (optional)
1 cup chopped mix of parsley and basil (or use all parsley)
1/3 cup chopped cured Moroccan or other intensely flavored black olives
2 tablespoons unsalted butter, cubed
Lemon wedges, for squeezing
Grated Parmesan, for serving (optional)

Steps:

  • Put a large pot of heavily salted water on and let it come to a boil.
  • Meanwhile, cook the onions: Heat 1/4 cup oil in a 12-inch skillet over medium heat. Add onions and cook, stirring occasionally, until tender and pale golden at the edges, 20 to 25 minutes. Lower heat if the edges start to brown too quickly or raise heat if onions aren't turning golden quickly enough.
  • When the water comes to a boil, cook spaghetti according to package directions until just al dente. Reserve 1 cup pasta water; drain pasta.
  • Thinly slice 4 garlic cloves, and stir into golden onions, along with red-pepper flakes. Continue to cook until onions are a rich brown, about 10 minutes longer. If the garlic starts to burn, lower the heat.
  • Finely grate remaining garlic cloves, and mash into anchovies using the flat side of your knife. Move some of the onion mixture to the side of the pan and add anchovy paste to bare spot in the skillet. Cook paste for 1 minute, then add herbs and olives, stir everything together, and cook another 1 minute.
  • Stir in cooked pasta, butter, and salt to taste, tossing to coat pasta. Add pasta water if it looks dry. Serve with a generous squeeze of lemon, and sprinkle with Parmesan and more chile on top, if desired.

Nutrition Facts : @context http, Calories 536, UnsaturatedFat 15 grams, Carbohydrate 73 grams, Fat 22 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 479 milligrams, Sugar 5 grams, TransFat 0 grams

CARAMELIZED ONION-FETA AND SPINACH PASTA



CARAMELIZED ONION-FETA AND SPINACH PASTA image

Categories     Pasta

Number Of Ingredients 9

5 pounds onion, slivered
8 cloves garlic, peeled
2 tablespoons extra virgin olive oil, or butter
salt and pepper
8 ounces whole-wheat pasta
5 ounces salad spinach, chopped
8 ounces feta cheese, drained and crumbled
1/2 cup green olive, chopped
1/2 teaspoon dried oregano

Steps:

  • To caramelize onions, warm oil in a large pot, then add the slivered onions. Stir over high heat until the onions start to soften, then reduce to medium. Stir for another five minutes, until they start to stick. Reduce heat to lowest setting and stir every five minutes for an hour. If you want to keep going, you can keep caramelizing them until they are shrunken to two cups. You can also caramelize in the slow cooker-just put the oil and onions in overnight on low. When you can watch them, take off the lid and turn it up to high to cook down the liquids. They should not be soupy. Season with salt and pepper if desired, mstore your cooled onions in the fridge. Makes about 3 cups, depending on how long you cook them. For pasta, cook the pasta, and while it drains, heat a cup of onions in the same pot, and add the spinach and hot pasta, toss over medium heat until the spinach wilts. Add feta, olives and oregano. Toss the pasta and season with salt and pepper.

CARAMELIZED ONION-FETA AND SPINACH PASTA



CARAMELIZED ONION-FETA AND SPINACH PASTA image

Categories     Pasta

Number Of Ingredients 9

5 pounds onion, slivered
8 cloves garlic, peeled
2 tablespoons extra virgin olive oil, or butter
salt and pepper
8 ounces whole-wheat pasta
5 ounces salad spinach, chopped
8 ounces feta cheese, drained and crumbled
1/2 cup green olive, chopped
1/2 teaspoon dried oregano

Steps:

  • To caramelize onions, warm oil in a large pot, then add the slivered onions. Stir over high heat until the onions start to soften, then reduce to medium. Stir for another five minutes, until they start to stick. Reduce heat to lowest setting and stir every five minutes for an hour. If you want to keep going, you can keep caramelizing them until they are shrunken to two cups. You can also caramelize in the slow cooker-just put the oil and onions in overnight on low. When you can watch them, take off the lid and turn it up to high to cook down the liquids. They should not be soupy. Season with salt and pepper if desired, mstore your cooled onions in the fridge. Makes about 3 cups, depending on how long you cook them. For pasta, cook the pasta, and while it drains, heat a cup of onions in the same pot, and add the spinach and hot pasta, toss over medium heat until the spinach wilts. Add feta, olives and oregano. Toss the pasta and season with salt and pepper.

CARAMELIZED ONION, FETA AND SPINACH QUICHE



Caramelized Onion, Feta and Spinach Quiche image

Make and share this Caramelized Onion, Feta and Spinach Quiche recipe from Food.com.

Provided by WonderMima

Categories     Savory Pies

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 pastry crust
2 cups fresh spinach, washed and dried
3/4 cup crumbled feta cheese
2 onions, caramelized
4 eggs
1/2 cup creme fraiche (or sour cream)
3/4 cup milk
1/2 teaspoon salt
1/2 teaspoon ground pepper

Steps:

  • Place the pie crust in a deep dish pie pan. Whisk together eggs, milk, creme fraiche, salt and pepper.
  • Place half the spinach leaves in a layer over the egg mixture, top with the feta, caramelized onions.
  • Layer the remaining spinach on top and press down to get as much egg over top as possible.
  • Bake for 25 minutes at 350 (make sure your oven is preheated). Check at that point for firmness. If it needs another 5 minutes put it back in.
  • You may need to cover the crust i half way through so it doesn't darken too much.

Nutrition Facts : Calories 534.4, Fat 38.7, SaturatedFat 17.4, Cholesterol 283.7, Sodium 955.7, Carbohydrate 31.3, Fiber 2.8, Sugar 4.1, Protein 16.1

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