Post by Aussie on Apr 10, 2004 5:28:00 GMT -5
An inexpensive, quick vegetarian dish that is delicious served with parmesan cheese and lovely crusty bread.
As it is made up of ingredients you mostly have on hand, it's ideal for those unexpected guests.
250g. uncooked spaghetti
1 Tbsp. olive or vegetable oil
1 Tbsp. margarine or butter
4 large onions, coarsely chopped (4 cups)
1/2 tsp. dried thyme leaves
1/4 tsp. dried rosemary leaves, crumbled
1 cup frozen (thawed) green peas
1 medium tomato, chopped (3/4 cup)
2 Tbsp. balsamic vinegar
1/2 tsp. salt
1. Cook and drain spaghetti as directed on package.
2. While spaghetti is cooking, heat oil and margarine in skillet over medium heat. Cook onions, thyme and rosemary in oil mixture 12 to 15 minutes, stirring occasionally, until onions are deep golden brown and tender. Stir in peas, tomato, vinegar and salt. Toss with spaghetti.
As it is made up of ingredients you mostly have on hand, it's ideal for those unexpected guests.
250g. uncooked spaghetti
1 Tbsp. olive or vegetable oil
1 Tbsp. margarine or butter
4 large onions, coarsely chopped (4 cups)
1/2 tsp. dried thyme leaves
1/4 tsp. dried rosemary leaves, crumbled
1 cup frozen (thawed) green peas
1 medium tomato, chopped (3/4 cup)
2 Tbsp. balsamic vinegar
1/2 tsp. salt
1. Cook and drain spaghetti as directed on package.
2. While spaghetti is cooking, heat oil and margarine in skillet over medium heat. Cook onions, thyme and rosemary in oil mixture 12 to 15 minutes, stirring occasionally, until onions are deep golden brown and tender. Stir in peas, tomato, vinegar and salt. Toss with spaghetti.