Serves 4
Josh Rating = Likes it
Maya Rating = It is okay (but she asked me after the meal not to make it again soon!)
1 large onion
2 Tbs olive oil, plus more for drizzling (optional)
1 cup water
1 tsp dried tarragon
8 oz (2 cups) dry farfalle pasta
3 cups small broccoli florets
Cut onions into 8 wedges. Cut each wedge into 1cm thick slices. Heat oil in skillet over medium-high heat. Add onion and sauté 10 minutes or until browned. Add 1 cup water and tarragon and cook 5 - 7 minutes, or until most of the liquid has evaporated.
Meanwhile, cook pasta according to package directions. The recipe says to add the broccoli to the pasta 3 minutes before the pasta is cooked, which I did but I think it would be better to steam the broccoli separately until just cooked then sauté it with the onion mixture for a few minutes so it picks up more flavor. Once the pasta is cooked mix it (and the broccoli if you haven't already) with the onion mixture. Season with salt and pepper and drizzle with olive oil, if desired.
Per 1 1/2 cup serving: 296 calories, 10g protein, 4g fiber.
Recipe from: Vegetarian Times magazine, September 2010
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