1 large onion
2 Tbs. olive oil, plus more for drizzling, optional
1 tsp. dried tarragon
8 oz. dry farfalle pasta (2 cups)
3 cups small broccoli florets
DIRECTIONS
1. Cut onion into 8 wedges. Cut each wedge into 1/2-inch-thick slices.
2. Heat oil in skillet over medium-high heat. Add onion, and sauté 10 minutes, or until browned. Add 1 cup water and tarragon, and cook 5 to 7 minutes, or until most of liquid has evaporated.
3. Meanwhile, cook pasta according to package directions, adding broccoli 3 minutes before end of cooking time. Drain broccoli and pasta, and add to onion mixture. Season with salt and pepper, if desired, and drizzle with olive oil, if using.
Serves: 4
Serving size: 1-1/2 cups
Calories: 296
Fat: 8g
Protein: 10g
Carbs: 49g
*** (out of 5-star rating)
This was a simple dinner- nothing special- just good ingredients and it was a hearty meal. Husband approved.
