Hello! Apologies for the long delay between posts, I’ve just started a new job and I’ve been running all around Portland, Seattle, Atlanta and back. Thing are back to normal (for the most part) so I’m hoping to be more pro-active with my posting! It’s my favorite time of year, and I can’t wait to finally settle in and decorate with the leaves I made last year, hang out around the fireplace, and eat delicious fall foods. We’ve vowed to use the Crock Pot more this year and have been looking for recipes left and right. Dan found this recipe on the Seattle Times. I braved the wind, got on Lola the Bike and went to Trader Joe’s to get ingredients for dinner. Just a little word of advice – If you haven’t biked in quite awhile, it’s not the best idea to start again on a windy day with a 50lb backpack full of food. Whoever created the analogy “it’s like riding a bike,” didn’t do it in those conditions.
If any of my readers are out on the East Coast – stay safe and warm! Our thoughts are with you!
Caramelized Onion Pasta *recipe from here
Prep Time: 5 minutes
Cook Time: 6 hours
- 3 onions sliced thinly
- 2 tablespoons olive oil
- 1/2 pound whole wheat fusilli pasta (or whatever kind you like)
- 8oz sour cream
- 3 cups arugula
- 1/2 cup sliced sun-dried tomatoes
- Salt and black pepper
- 2 tablespoons crushed garlic
- Dollop of garlic chili sauce (only if you want a little kick!)
Throw the onions and olive oil in the Crock Pot, turn on high and leave for 6 hours. After the onions have caramelized, heat a pot of salted water, and put the pasta in after it has boiled. When the pasta is ready, drain it, then put it back in the pot adding sour cream, onions, arugula, and sun-dried tomatoes. Salt and pepper to your liking and mix until the arugula starts to wilt. We topped ours with parmesan and I added some chili sauce to give it a little heat. Enjoy!