YUM!

Penne with Caramelized Onions

1 oz. pine nuts (about 1/4 cup)
2 tbsp olive oil
2 cups thinly sliced onion
1/2 tsp salt
1 lb chopped fresh or frozen spinach
12 oz. frozen artichoke hearts, defrosted
1-2 heaping tbsp. minced or crushed garlic
1 cup low-sodium vegetable broth
3/4 lb. small penne pasta
Fresh ground black pepper to taste
Red pepper flakes to taste
2 tbsp. grated Parmesan

Toast pine nuts in a dry skillet over medium-low heat for about 2 min. or until golden and aromatic, stirring frequently to avoid burning. Set aside.

Place a deep large skillet or a Dutch oven over medium-high heat for 2 min. Add the oil and swirl to coat the pan. Add onions and saute for 5 min.

Meanwhile, boil a large pot of water for the pasta. Add the salt to the onions and saute for 5 min. longer, until the onions are very soft.

Stir in the spinach (if using frozen, defrost, thoroughly drain and squeeze out all the water first), artichoke hearts, garlic and broth, and heat to a boil. Turn the heat to low, cover and simmer gently while the pasta cooks. Cook the pasta until just tender. Drain well, and transfer to the skillet. Stir and cook over low heat for about 5 min. Serve topped with black pepper, red pepper, Parmesan cheese and pine nuts. Serves 4.

Per serving: 535 calories, 13 g fat (2 g saturated), 85 g carbs, 20 g protein, 12 g fiber, 628 mg sodium

[ via Mollie Katzen and Shape magazine, October 2006 ]