Best 20 Onion Pasta Recipes

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Indulge in the delectable symphony of flavors that is onion pasta, a culinary masterpiece that elevates the humble onion to new heights. This versatile dish offers a captivating array of recipes that cater to diverse tastes and preferences. From the classic Onion and Garlic Pasta that showcases the harmonious blend of sweet and savory notes to the tantalizing Spicy Onion Pasta that ignites your taste buds with a fiery kick, each recipe promises a unique gustatory experience.

Embark on a culinary journey with the Sun-Dried Tomato and Onion Pasta, where the tangy sun-dried tomatoes add a vibrant depth of flavor. For those with a penchant for bold flavors, the Caramelized Onion Pasta beckons with its rich, deeply browned onions that lend an irresistible sweetness. Vegetarians will delight in the hearty goodness of the Broccoli and Onion Pasta, a symphony of textures and flavors that showcases the versatility of this humble vegetable.

Let your creativity soar with the Bacon and Onion Pasta, where crispy bacon adds a smoky, savory dimension to the dish. If you seek a lighter option, the Shrimp and Onion Pasta presents a delicate balance of flavors, with succulent shrimp adding a touch of elegance. And for a truly unique twist, the Creamy Onion Pasta envelops you in a velvety sauce infused with the essence of caramelized onions, creating a luxurious and unforgettable experience.

No matter your taste preferences, the world of onion pasta awaits your exploration. Prepare to be captivated by the delightful simplicity of this dish, where the humble onion takes center stage, transforming ordinary meals into extraordinary culinary adventures.

Here are our top 20 tried and tested recipes!

CARAMELIZED ONION & GARLIC PASTA



Caramelized Onion & Garlic Pasta image

This full-flavored recipe is the result of my mom's love of pasta and our love of cooking together. With a bit of pepper heat and smoky bacon, the entree is excellent alone or paired with grilled chicken. -Lacy Jo Matheson, Sault Ste. Marie, Michigan

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup butter, cubed
2 large sweet onions, thinly sliced
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
8 garlic cloves, minced
2 cups grape tomatoes, halved
1/4 cup balsamic vinegar
1/4 cup olive oil, divided
1 package (16 ounces) uncooked angel hair pasta
9 bacon strips, cooked and crumbled
2/3 cup shredded Parmesan cheese
1/2 teaspoon coarsely ground pepper
Fresh basil leaves, optional

Steps:

  • In a large skillet over medium-high heat, melt butter. Add the onions, pepper flakes and salt; saute until onions are tender. Stir in garlic. Reduce heat to medium-low; cook, stirring occasionally, for 30-40 minutes or until onions are deep golden brown., Add the tomatoes, vinegar and 2 tablespoons oil to the skillet. Cook pasta according to package directions. Drain pasta; toss with onion mixture., Drizzle with remaining olive oil. Sprinkle with bacon, cheese, and pepper; heat through. Garnish with basil if desired.

Nutrition Facts : Calories 587 calories, Fat 25g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 496mg sodium, Carbohydrate 71g carbohydrate (12g sugars, Fiber 4g fiber), Protein 19g protein.

SUNNY'S QUICK ONION AND GARLIC SHRIMP WITH PASTA



Sunny's Quick Onion and Garlic Shrimp with Pasta image

Provided by Sunny Anderson

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil, plus additional for drizzling
Zest of 1 lemon plus 2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
1/2 cup finely chopped sweet onion
3 cloves garlic, sliced into thin slivers
3 scallions, finely chopped
Crushed red chile flakes, to taste
4 Roma tomatoes, seeded and chopped
1/4 cup clam juice
1/2 teaspoon sugar, optional
16 colossal (U16) shrimp (1 1/4 to 1 1/2 pounds), peeled and deveined with tails on
1/2 pound whole wheat angel hair pasta, cooked al dente
Chopped fresh parsley, for garnish

Steps:

  • Add olive oil, lemon zest and a few grinds of black pepper to a large saute pan over medium-low heat. Cook until oil is warm and pepper is fragrant when you waft it towards you, about 4 minutes.
  • Add the onions, garlic, scallions, a pinch of chile flakes and a pinch of salt and cook, stirring occasionally to prevent them from browning, until the green of the scallions are wilted and darkened and the onion and garlic are tender, about 4 minutes. Add the tomatoes and cook, stirring, until softened, about 2 minutes. Add clam juice and lemon juice and bring to a light simmer; stir. Taste: If the tart of the tomatoes and lemon juice is too strong, add sugar in sprinkles, stirring and tasting as you go until it tastes just right. You may not use it at all or you may not use it all; it's totally optional.
  • Raise the heat to medium and nestle the shrimp into the pan. Cover and cook on one side until shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Toss and cook until shrimp just begins to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as it begins to reach the finish line.) Continue tossing and the heat of the pan will continue to cook the shrimp until done. Add pasta to a large serving bowl, then sprinkle with parsley, drizzle with olive oil, sprinkle with some more salt and pepper and top with the shrimp mixture. Serve warm during the winter or chilled during the summer.

CHICKEN, BACON AND CARAMELIZED ONION PASTA BAKE (COOKING FOR 2)



Chicken, Bacon and Caramelized Onion Pasta Bake (Cooking for 2) image

Shredded chicken, bites of bacon and sweet caramelized onions in a creamy Gruyère sauce make this decidedly dialed-up version of mac and cheese a real winner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 2

Number Of Ingredients 13

3 tablespoons butter
1 small onion, thinly sliced
1 cup uncooked penne pasta
2 tablespoons Gold Medal™ all-purpose flour
1 1/2 cups whole milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Gruyère cheese (4 oz)
1/4 cup grated Parmesan cheese
1 cup shredded cooked chicken
3 slices cooked bacon, crumbled
2/3 cup Progresso™ plain panko crispy bread crumbs
1 tablespoon butter, melted

Steps:

  • Heat oven to 425°F. In 7-inch cast-iron skillet, heat 1 tablespoon of the butter over medium heat. Add onion; cook 8 to 10 minutes, stirring occasionally, until onions are browned. Remove from heat.
  • Meanwhile, cook pasta as directed on package to al dente; drain.
  • In 2-quart saucepan, heat 2 tablespoons butter over medium heat. Add flour; cook and stir 1 minute. Beat in milk, salt and pepper with whisk; heat to boiling. Reduce heat to medium-low; cook and stir 1 to 2 minutes or until thickened. Remove from heat; beat in Gruyère and Parmesan cheeses. Add cooked pasta, chicken, bacon and browned onions; gently stir to combine. Transfer to same 7-inch cast-iron skillet.
  • In small bowl, mix bread crumbs and 1 tablespoon melted butter. Sprinkle over top of pasta mixture. Bake 14 to 17 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 1230, Carbohydrate 100 g, Cholesterol 220 mg, Fat 4, Fiber 4 g, Protein 66 g, SaturatedFat 34 g, ServingSize 1 Serving, Sodium 1720 mg, Sugar 13 g, TransFat 2 g

GRILLED CHICKEN PASTA SALAD WITH CARAMELIZED ONION, BROCCOLI AND MANGO



Grilled Chicken Pasta Salad with Caramelized Onion, Broccoli and Mango image

Boasting the flavors of caramelized onions, broccoli, red bell peppers and mangoes, this pasta salad has earned top ratings from Betty members.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 10

1 package (8oz) uncooked campanelle or rotini pasta
3 boneless skinless chicken breasts (1 lb)
1 tablespoon olive oil
1 medium onion, finely chopped (3/4 cup)
3 cups fresh broccoli florets
2 ripe mangoes, seed removed, peeled, and cut up
1 red bell pepper, chopped
1 medium zucchini, quartered lengthwise, then cut crosswise into slices (1 cup)
1 bottle (8 oz) Italian dressing
1/2 teaspoon salt

Steps:

  • Heat gas or charcoal grill. Cook pasta as directed on package; drain. Rinse with cold water to cool; drain well.
  • Meanwhile, place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice until juice of chicken is clear when center of thickest part is cut (170°F). Cool slightly. Cut into 3/4-inch cubes.
  • In 8-inch nonstick skillet, heat oil over medium-high heat. Stir in onion; cook uncovered 5 minutes, stirring occasionally.
  • Reduce heat to medium-low. Cook 10 to 15 minutes longer, stirring every 5 minutes, until onion is deep golden brown (onion will shrink during cooking). Cool slightly.
  • In large bowl, combine pasta, chicken, caramelized onion and remaining ingredients; toss gently to coat. Cover; refrigerate 30 minutes to blend flavors.

Nutrition Facts : Calories 360, Carbohydrate 42 g, Cholesterol 35 mg, Fat 1, Fiber 4 g, Protein 19 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 13 g, TransFat 0 g

CHICKEN SAUSAGE, PEPPER AND ONION PASTA FAKE-BAKE



Chicken Sausage, Pepper and Onion Pasta Fake-Bake image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

1 pound rigatoni
Salt
1 pound cooked chicken sausages
3 tablespoons extra-virgin olive oil, divided
1 green or red bell pepper, seeded and sliced
1 cubanelle pepper, seeded and sliced
1 large onion, thinly sliced
3 to 4 cloves garlic, chopped
Ground black pepper
1/2 cup dry white wine or chicken stock, a couple of glugs
1 (28 ounce) can crushed tomatoes, (recommended: San Marzano)
Handful chopped flat-leaf parsley
1/2 cup fresh basil, 10 leaves, torn or shredded
1 cup ricotta cheese
1 cup freshly grated Parmigiano-Reggiano, plus some to pass at table

Steps:

  • Place a pot of water on the stove to boil for pasta. When the water boils, salt it and cook pasta to al dente, with a bite to it. Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil then reduce heat a little. Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minutes. Preheat broiler. While pasta and sausage cook, heat a deep skillet over medium heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the peppers, onions and garlic and season with salt and pepper. When the sausages are cooked through, slice them on an angle and add them to the peppers and onions. Cook together until peppers and onions are tender and sliced sausages are crisp at edges then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low. Drain rigatoni and return to warm pot. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine. To assemble the "fake bake," place half the sausage, peppers, onions and sauce in the bottom of a flameproof baking dish. Top with all of the pasta and then the remaining sausage and sauce. Cover the top of the dish with the grated Parmigiano and place until broiler 2 minutes to brown cheese and set pasta.;

SAUSAGE, ONION AND PEPPER BAKED PASTA



Sausage, Onion and Pepper Baked Pasta image

This pasta dish lures you with sausage, onion and pepper and seals the deal with gooey fontina cheese.

Provided by Food Network

Time 35m

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can whole plum tomatoes, crushed by hand
One 15-ounce can whole plum tomatoes, crushed by hand
4 large sprigs fresh basil
3/4 pound sweet or spicy Italian sausage, casing removed
1 green bell pepper, halved, seeded and thinly sliced
1 red bell pepper, halved, seeded and thinly sliced
1 small onion, halved and thinly sliced
1 pound dried rigatoni
3 cups shredded Italian fontina cheese
1 cup grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl using a slotted spoon. Add the green and red bell peppers and onion to the skillet with the sausage drippings and cook, stirring occasionally, until softened and golden in spots, about 8 minutes. Transfer to the bowl with the sausage.
  • Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
  • Add the tomato sauce, half of the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

PASTA WITH ONION, BACON, AND GOAT CHEESE



Pasta with Onion, Bacon, and Goat Cheese image

Bell-shaped noodles are an elegant base for this simple, rustic sauce. Other short pasta, such as penne or gemelli, would also be good choices.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 7

1 pound campanelle
4 slices (4 ounces) bacon, sliced crosswise 1 inch thick
4 medium red onions, thinly sliced
2 garlic cloves, chopped
1 tablespoon fresh thyme leaves, plus more for serving
Coarse salt and ground pepper
4 ounces soft goat cheese

Steps:

  • Cook pasta. Drain, reserving 2 cups pasta water; return pasta to pot.
  • Meanwhile, cook bacon in large skillet over medium, turning, until browned, 5 to 7 minutes; remove to a paper-towel-lined plate.
  • Add onions, garlic, and thyme to fat in skillet; season with salt and pepper. Cover; cook, stirring occasionally, until onions begin to brown, about 15 minutes. Uncover; cook until golden brown, 5 to 10 minutes more.
  • Crumble goat cheese over pasta; add onion mixture and 1 cup reserved pasta water. Season with salt and pepper. Toss, adding more pasta water as desired. Serve immediately, sprinkled with bacon and more thyme.

Nutrition Facts : Calories 500 g, Fat 16 g, Fiber 4 g, Protein 17 g

PASTA WITH SMOTHERED ONION SAUCE (MARCELLA HAZAN)



Pasta With Smothered Onion Sauce (Marcella Hazan) image

This is an easy, delicious, and simple recipe from "Essentials of Classic Italian Cooking" by Marcella Hazan. You just mix all the ingredients on the stove and come back and hour later. The onions get meltingly soft and sweet. It'salso great with some crumbled blue cheese. If you use homemade pasta, which is more absorbent than spaghetti, you should start with 1 tbsp more butter when making the sauce. TO MAKE AHEAD : You can cook the sauce entirely in advance up to the point where you add the parsley. When you are nearly ready to toss with the pasta, reheat the sauce over medium heat and add the parsley just before draining the pasta.

Provided by blucoat

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons butter, with
2 tablespoons extra virgin olive oil
1 1/2 lbs onions, sliced very thin, about 6 cups
salt
black pepper, ground fresh from the mill
1/2 cup dry white wine
2 tablespoons chopped parsley
1/3 cup freshly grated parmigiano-reggiano cheese
1 -1 1/2 lb spaghetti or 1 -1 1/2 lb another pasta

Steps:

  • Put the butter and olive oil, and the onions with some salt in a large sauté pan. Cover and turn heat to very low. Cook for almost 45 minutes to an hour until the onions become very soft.
  • Uncover the pan, raise the heat to medium high, and cook the onions until they become colored a deep, dark gold. Any liquid the onions may have shed must now boil away.
  • Add liberal grindings of pepper. Taste and correct for salt. Bear in mind that onions become very sweet when cooked in this manner and need an adequate amount of seasoning. Add the wine, turn the heat up, and stir frequently while the wine bubbles away. Add the parsley, stir thoroughly, and take off heat.
  • Toss with cooked drained pasta, adding the grated Parmesan. As you toss, separate the onion strands somewhat to distribute them as much as possible throughout the pasta. Serve immediately.

CREAMY MUSHROOM, ONION & GARLIC PASTA SAUCE RECIPE - (4.3/5)



Creamy Mushroom, Onion & Garlic Pasta Sauce Recipe - (4.3/5) image

Provided by XrayKim

Number Of Ingredients 7

1/2 pound mushrooms
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons olive oil
1/2 cup chicken stock
1 1/2 cups cream
2 tablespoons fresh dill, chopped

Steps:

  • Slice mushrooms, and finely chop onion and garlic cloves. Saute mushrooms, onion and garlic in 2 tablespoons olive oil until the mushroom starts to brown and the onion is soft. Add 1/2 cup chicken stock, 1 1/2 cup cream and 2 tablespoons chopped fresh dill. Let it simmer for 5 minutes and season with salt and pepper. Serve with your favorite pasta.

ONION PASTA



Onion Pasta image

I came up with this simple, wonderful recipe through trial and error. It really hits the spot and only take minutes to make. My whole family loves it - even my picky 5 year old! So quick, so easy! Garnish with grated Parmesan cheese.

Provided by Jackie

Categories     Side Dish

Yield 5

Number Of Ingredients 8

½ cup olive oil
4 tablespoons butter
5 onions, thinly sliced
1 teaspoon dried basil
1 pinch ground black pepper
1 cup water
1 tablespoon chicken bouillon
1 pound uncooked pasta, cooked according to package directions

Steps:

  • In a large skillet place oil, butter and onions and cook until golden brown.
  • Add basil, pepper, water and bouillon and cook on low heat for 10 minutes.
  • Add onion mixture to cooked pasta, sprinkle with cheese, toss and serve.

Nutrition Facts : Calories 579.3 calories, Carbohydrate 60.3 g, Cholesterol 90.7 mg, Fat 33 g, Fiber 5.6 g, Protein 11.6 g, SaturatedFat 9.2 g, Sodium 114.8 mg, Sugar 4.7 g

PASTA WITH GORGONZOLA AND SWEET ONION



Pasta with Gorgonzola and Sweet Onion image

This is an unusual but incredibly tasty pasta dish!

Provided by Lisa

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 6

1 (16 ounce) package spaghetti
¼ cup olive oil
2 large sweet onions, thinly sliced
2 cloves garlic, minced
2 tablespoons balsamic vinegar
4 ounces Gorgonzola cheese, crumbled

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a large skillet over medium high heat. Saute onions until golden brown, about 10 minutes. Stir in garlic, and cook for 2 minutes. Remove from heat, and stir in balsamic vinegar.
  • In a large bowl, combine pasta, onion mixture, and Gorgonzola. Toss until evenly coated, and cheese is melted.

Nutrition Facts : Calories 672 calories, Carbohydrate 92.3 g, Cholesterol 30 mg, Fat 23.3 g, Fiber 4.9 g, Protein 21.6 g, SaturatedFat 7.2 g, Sodium 292.2 mg, Sugar 7.3 g

PASTA SALAD WITH GREEN ONION DRESSING



Pasta Salad with Green Onion Dressing image

Provided by Roger Mooking

Time 50m

Yield 4 servings

Number Of Ingredients 17

Green Onion Dressing
1/2 cup olive oil
1 bunch green onions (scallions), trimmed, white bottoms and green tops separated
1 small clove garlic, chopped
1 1/2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
2 tablespoons sour cream
Salt and freshly ground black pepper
Pasta Salad
12 ounces bow tie pasta, cooked according to package directions
3 teaspoons vegetable oil
1 red onion, cut into 1/4-inch thick rings
1 red pepper, seeded and diced
1 yellow pepper, seeded and diced
1 orange pepper, seeded and diced
1 cup chopped fresh parsley
1 cup shredded unsweetened coconut, toasted

Steps:

  • For the green onion dressing: Heat a grill. Drizzle 1/2 teaspoon of olive oil over the white portion of the green onions. Place the white bottoms of the green onions on the hot grill and grill until they are slightly softened and charred. Put the grilled whites of the green onions, the green onion tops, garlic, white wine vinegar, Dijon mustard and remaining olive oil in a blender, puree until smooth. Transfer the mixture to a bowl and stir in the sour cream. Season the dressing with salt, and black pepper, to taste. Set the dressing aside.
  • For the pasta salad: Heat a grill. Place the cooked pasta in a large bowl, toss with 2 teaspoons of vegetable oil. Drizzle the remaining 1 teaspoon of vegetable oil over the red onion rings and season with salt.
  • Place the red onions on the hot grill and grill until softened, approximately 10 minutes, remove the onions from the grill. Coarsely dice the grilled red onions. Add the chopped red onions, red pepper, yellow pepper, orange pepper, chopped parsley, and green onion dressing to the pasta. Mix to incorporate all ingredients. Season the pasta with salt, and pepper, to taste. Garnish with toasted coconut.

PASTA WITH SAUSAGE, RED ONION, AND LENTILS



Pasta with Sausage, Red Onion, and Lentils image

Categories     Onion     Pasta     Sauté     Parmesan     Sausage     Lentil     Red Wine     Fall     Bon Appétit

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 10

1/2 cup dried lentils
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped red onion
4 Italian sweet sausages (about 13 ounces), casings removed, crumbled
3/4 cup dry red wine
12 ounces small pasta (such as conchiglie or pennette)
3/4 cup (packed) grated pecorino Romano cheese (about 2 ounces)
3 tablespoons finely chopped fresh Italian parsley
Additional extra-virgin olive oil
Additional grated pecorino Romano cheese

Steps:

  • Cook lentils in small saucepan of boiling water until tender, stirring occasionally, about 20 minutes. Drain well; set aside.
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sausage; sauté until sausage is light brown, about 8 minutes. Add wine and cook until almost all liquid evaporates, about 2 minutes. Stir in cooked lentils and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well, reserving 1cup pasta cooking water. Return cooked pasta to pot. Add sausage-lentil mixture, 3/4 cup cheese, and parsley and toss to coat. Add enough reserved pasta cooking water to moisten. Season to taste with salt and pepper. Serve, passing additional olive oil and grated cheese.

GARLIC AND GREEN ONION PASTA SALAD



Garlic and Green Onion Pasta Salad image

This pasta salad is great for any summer meal; light and buttery, but with a hint of garlic and green onion. Match it with your favorite steak or chicken for a wonderful, easy side dish.

Provided by Anonymous

Categories     Salad     100+ Pasta Salad Recipes     Farfalle Pasta Salad Recipes

Time 30m

Yield 5

Number Of Ingredients 5

1 (12 ounce) package bow tie pasta
¾ cup butter
3 green onions, minced
2 cloves garlic, minced
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Let cool and transfer to a large salad bowl.
  • Melt butter in a saucepan over low heat; cook and stir green onions and garlic until garlic is tender, 10 to 15 minutes. Stir butter mixture into the bow tie pasta and mix in parsley.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 50 g, Cholesterol 73.2 mg, Fat 29.2 g, Fiber 2.6 g, Protein 9.5 g, SaturatedFat 17.8 g, Sodium 201.6 mg, Sugar 2.5 g

TRICOLOR PEPPER AND ONION PASTA



Tricolor Pepper and Onion Pasta image

Provided by Food Network

Time 20m

Number Of Ingredients 14

1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
1 medium onion, julienned
1 teaspoon Curtis' hot spice blend*
1 tablespoon chopped rosemary
2 cooked fussili
1 tablespoon olive oil
1 teaspoon black pepper corns
1 teaspoon white pepper corns
2 teaspoon red pepper corns
2 teaspoon green pepper corns
1/4 teaspoon red pepper flakes
1/4 teaspoon paprika

Steps:

  • In a hot saute pan, add oil and saute peppers and onions until lightly colored, about 5 minutes. Add spice blend and rosemary and cook for 1 minute. Spoon over pasta.
  • Blend in coffee grinder.

CREAMY FRENCH ONION CHICKEN & PASTA



Creamy French Onion Chicken & Pasta image

This is a quick and easy recipe i cook quite often. It's a family favourite for us because my partner refuses to eat vegetables.. when i'm cooking for company i halve the amountof pasta and add seasonal steamed vegies =)

Provided by PiXiE

Categories     Pasta Shells

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

500 g skinless chicken breasts (strips or diced)
1 1/2 cups fat free cream
1 (45 g) packet French onion soup mix
350 g pasta shells

Steps:

  • Boil and drain pasta shells.
  • Stir-fry chicken in a LARGE pan until almost golden brown.
  • Turn heat down to low.
  • Pour cream over chicken and stir through.
  • Add french onion mix, Stir until soup is disolved.
  • Mix in pasta shells and/or vegetables until well covered with creamy sauce.
  • Serve.

PASTA SALAD WITH GREEN ONION DRESSING



Pasta Salad With Green Onion Dressing image

From Everyday Exotic. I like to use the dressing for pasta salad and change the rest with what I feel like. Sometimes I even throw in tuna.

Provided by FrVanilla

Categories     Lunch/Snacks

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 16

1/2 cup olive oil
1 bunch green onion, white bottoms and green tops separated
1 small garlic clove, chopped
1 1/2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
2 tablespoons sour cream
salt and pepper
3/4 lb bow tie pasta, cooked according to package directions
1 tablespoon vegetable oil
1 red onion, cut into 1/4 inch thick rings
1 red pepper, diced
1 yellow pepper, diced
1 orange bell pepper, diced
chopped parsley
1 cup shredded unsweetened coconut, toasted
salt and pepper

Steps:

  • Green Onion Dressing.
  • Heat grill.
  • Drizzle ½ teaspoon of olive oil over white bottoms of green onion.
  • Grill white bottoms of green onions until slightly softened and charred.
  • Place grilled whites of green onions, green onion tops, garlic, white wine vinegar, dijon mustard and remaining olive oil in a blender, puree until smooth.
  • Transfer to a bowl, stir in sour cream and season with salt and pepper.
  • Pasta Salad.
  • Heat grill.
  • Place cooked pasta in a large bowl, toss with 2 teaspoons of vegetable oil.
  • Drizzle remaining 1 teaspoon of vegetable oil over red onion rings and season with salt.
  • Grill red onions until softened, approximately 10 minutes, remove from grill.
  • Roughly dice red onions.
  • Add peppers, red onion, Green Onion Dressing, chopped parsley, salt and pepper to pasta, mix to incorporate all ingredients.
  • Garnish with Toasted Coconut.

Nutrition Facts : Calories 520, Fat 36.2, SaturatedFat 19.2, Cholesterol 37.2, Sodium 32.4, Carbohydrate 43.8, Fiber 7.4, Sugar 4.5, Protein 9.2

ROASTED RED ONION AND SQUASH PASTA



Roasted Red Onion and Squash Pasta image

Ready in under 30 minutes, this delicious vegetarian meal is a veritable symphony of hearty flavors everyone in the family will love.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 25m

Number Of Ingredients 7

2 medium red onions, cut into 6 wedges each, layers separated
1 medium butternut squash, peeled and cut into 3/4-inch pieces
1 tablespoon coarsely chopped fresh sage leaves
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1/2 pound short ridged pasta, such as rigatoni
1/4 cup grated Fontina cheese (2 ounces)

Steps:

  • Preheat oven to 450 degrees. On a rimmedbaking sheet, toss onions, squash, and sagewith oil. Season with salt and pepper.Arrange in a single layer and roast untiltender, about 25 minutes, rotating sheetand tossing vegetables halfway through.
  • Meanwhile, in a large pot of boilingsalted water, cook pasta according topackage instructions. Reserve 1/2 cup pastawater; drain pasta and return to pot.Add vegetables and cheese and tossto combine, adding enough pasta waterto create a thin sauce that coats pasta.

Nutrition Facts : Calories 380 g, Fat 9 g, Fiber 6 g, Protein 13 g

SPICED PASTA, AVOCADO AND ONION-FETA SALAD



Spiced Pasta, Avocado and Onion-Feta Salad image

Provided by Molly O'Neill

Categories     pastas, project, salads and dressings

Time 20m

Yield Six servings

Number Of Ingredients 25

1 pound fusilli
2 jalapenos, seeded and minced
2 teaspoons olive oil
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons kosher salt
Freshly ground pepper to taste
6 medium red onions, peeled and cut into 1/8-inch slices
1 tablespoon olive oil
1/2 cup crumbled feta
Kosher salt and freshly ground pepper to taste
3 red and 3 yellow bell peppers, roasted, peeled, seeded and cut into 1/4-inch strips
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
Freshly ground pepper to taste
3 avocados, peeled, pitted and cubed
1 tablespoon fresh lime juice
3 cloves garlic, peeled and minced
3/4 teaspoon kosher salt
3/4 teaspoon Tabasco sauce
12 cups salad greens
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon kosher salt
Freshly ground pepper to taste

Steps:

  • Cook the fusilli in boiling salted water until al dente. Drain, rinse and drain well. Place in a bowl and toss with the jalapenos, olive oil, cilantro, salt and pepper.
  • Meanwhile, preheat the broiler. Place the onions on baking sheets and brush with oil. Broil until browned, about 5 minutes. Cool and coarsely chop. Place in a bowl and toss with the feta, salt and pepper.
  • Place the roasted peppers in a bowl and toss with the olive oil, lemon juice, salt and pepper. Place the avocados in a bowl and toss with the lime juice, garlic, salt and Tabasco.
  • Place the salad greens in a large bowl and toss with the olive oil, lime juice, salt and pepper. Pass the dishes separately, letting guests build their own salads.

EGGPLANT, TOMATO AND ONION PASTA



Eggplant, Tomato and Onion Pasta image

Provided by Marian Burros

Categories     dinner, pastas, main course

Time 25m

Yield 3 servings

Number Of Ingredients 10

2 quarts water
1 1/2 pounds eggplant, baby or white Oriental or regular
4 teaspoons olive oil
1 pound onions, diced
8 or 9 ounces fresh shell pasta, multicolored assortment, if possible
1 pound ripe field tomatoes, diced
1 tablespoon coarsely grated ginger
1 teaspoon sugar
1 tablespoon reduced-sodium soy sauce
Freshly ground black pepper to taste

Steps:

  • Turn on broiler and cover pan with double thickness of aluminum foil.
  • Bring water to boil in covered pot for pasta. regular size into 1/2-inch thick slices. Place on broiler pan and brush cut sides sparingly with touch of oil, using about 1 teaspoon. Broil about two inches from source of heat, about 7 to 10 minutes until tops are brown and flesh is soft.
  • Heat remaining 3 teaspoons of oil in non-stick skillet and saute onions until soft and golden.
  • Cook pasta, according to package directions.
  • Add tomatoes and ginger to onions and cook a few minutes while removing the flesh from the eggplant by cutting it from the skin. Cut coarsely and add the flesh to tomato mixture with sugar, soy sauce and pepper. Cook a few minutes to meld flavors and heat through.
  • Drain pasta and mix with tomato mixture.

Tips:

  • Use a variety of onions: This recipe calls for yellow onions, but you can use any type of onion you like. Red onions will add a bit of sweetness, while white onions will give the dish a more pungent flavor.
  • Don't overcrowd the pan: When you're cooking the onions, make sure not to overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to burn.
  • Cook the onions until they're caramelized: This is the key to getting a delicious onion pasta sauce. Cook the onions until they're soft and brown, about 15 minutes. This will bring out their natural sweetness and flavor.
  • Use a good quality pasta: The type of pasta you use can make a big difference in the final dish. Choose a high-quality pasta that will hold its shape when cooked.
  • Add some fresh herbs: Fresh herbs can really brighten up the flavor of this dish. Add some chopped basil, parsley, or oregano to the sauce before serving.

Conclusion:

This onion pasta is a simple but delicious dish that's perfect for a weeknight meal. It's easy to make and can be customized to your liking. So next time you're looking for a quick and easy pasta dish, give this onion pasta a try. You won't be disappointed!

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