Broccoli and Caramelized Onions with Fettucine

  • Yield: 4 servings


1 1/2teaspoons olive oil
1large onion, sliced into rings
2teaspoons water
1teaspoon minced garlic
1large head broccoli cut into small florets (3 cups)
1pound fettuccine or pasta of choice, cooked according to directions and drained
1/4cup minced sun-dried tomatoes*
2teaspoons low-sodium tamari or soy sauce
1teaspoon fresh-ground black pepper
4teaspoons grated Parmesan cheese
1 lemon, cut into wedges


  1. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add onions and let them cook undisturbed until they begin to turn golden brown on the bottom, about 2 minutes. When the onions begin to brown, flip them over and sprinkle them with 1/2 to 1 teaspoon water to prevent sticking and to release the onions’ natural sugars. Continue to cook, stirring occasionally, until onions are golden brown and soft, 5 to 7 minutes.
  2. Add the garlic and immediately remove the onion mixture from pan; set aside.
  3. In the same skillet, heat the remaining 1/2 teaspoon oil over medium heat. Add the broccoli florets and saute, adding 1/2 to 1 teaspoon water to the pan to let the broccoli cook and soften, 3 to 5 minutes.
  4. Add the caramelized onion mixture, cooked pasta, sun-dried tomatoes, tamari or soy sauce and black pepper to the broccoli. Cook, stirring frequently, over medium heat for about 2 minutes until mixture is heated through. Serve into individual serving plates and sprinkle each with 1 teaspoon Parmesan cheese. Garnish each plate with a lemon wedge or two to be squeezed over all.
*If using the sun-dried tomatoes packaged in cellophane, place them in a bowl and cover with boiling water. Let sit 20 minutes before mincing. If you are in a hurry, you can use oil-packed sun-dried tomatoes that you drain and mince immediately.

Nutritional Info *per serving

  • Calories 512
  • Fat 5g
  • Cholesterol 1mg
  • Sodium 308mg
  • Carbohydrate 100g
  • Protein 19g