Another recipe from Rachael Ray. I seen this in her Mag, and on her show – so I figured it has to be good! It was ! It was very different tasting – she described it like french onion soup pasta – hold the broth , and that was what it tasted like. I did add some steamed broccoli to the pasta – and it was really good!
1 tablespoons butter
2 cloves garlic, finely chopped
10 shallots, halved then thinly sliced
S & P
1 pound whole-wheat spaghetti
A generous handful flat-leaf parsley, chopped
1 cup grated Parmigiano-Reggiano
Heat the extra-virgin olive oil with the butter over medium-low heat in a skillet with high sides. Add garlic and shallots and season with salt and pepper then cook gently until caramelized about 20 minutes, stirring occasionally. Make sure this is over low heat – do not burn the shallots or garlic!
Meanwhile heat a large pot of water to boil for pasta, add, and let boil. Cook to al dente. Add 2 ladles of starchy cooking water, about 1 cup, to the shallots and stir. Drain pasta and add to shallots. Add the parsley, steamed broccoli and cheeseand more black pepper, to taste. Toss 1 to 2 minutes for liquid to absorb and serve.