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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Our Test Kitchen tossed tender tube pasta with fresh spinach, onion, blue cheese and chicken broth to create this aromatic entree. A sprinkling of toasted honey pecans tops it all with a touch of sweetness. Ingredients:
1/4 cup pecans |
2 tablespoons honey |
1 tablespoon sugar |
1 tablespoon olive oil |
1 tablespoon balsamic vinegar |
1 large onion, sliced and separated into rings |
12 ounces uncooked penne pasta |
3 cups torn fresh spinach |
3/4 cup chicken or vegetable broth, divided |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon crushed red pepper flakes |
1 cup (4 ounces) crumbled blue cheese, divided |
Directions:
1. Line a baking sheet with foil; coat well with cooking spray. In a bowl, combine pecans and honey; spread over prepared pan. Bake at 300° for 15 minutes. Meanwhile, in a nonstick skillet, combine the sugar, oil and vinegar; add onion. Cook over medium heat for 15-20 minutes or until onion begins to caramelize.
2. In a saucepan, cook pasta according to package directions. Remove pecans from the oven; set aside and keep warm. Add the spinach, 1/4 cup broth, salt, pepper and red pepper flakes to the onion mixture; cook 5 minutes longer. drain pasta; add onion mixture and toss.
3. In the same skillet, combine 2/3 cup blue cheese and remaining broth. Cook over medium heat until cheese is melted, about 5 minutes. Pour over pasta; toss gently to coat. Sprinkle with pecans and remaining blue cheese. Yield: 6 servings.
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