Lunch: Penne with Caramelized Onions and Radicchio

Serve this Penne with Caramelized Onions and Radicchio with our Sliced Fennel and Orange Salad and store-bought focaccia. Game plan: Boil water for pasta. Meanwhile, slice fennel, then rest of vegetables. Sauté vegetables and complete pasta.

Ingredients

1 package penne or ziti pasta
salt
1 head radicchio
2 tsp. olive oil
1 jumbo onion
1 tbsp. balsamic vinegar
1/4 tsp. coarsely ground black pepper
1 c. frozen peas
1/4 c. crumbled ricotta salata or goat cheese

Instructions

In saucepot, prepare penne as label directs in boiling salted water. Drain penne, reserving 1/4 cup pasta cooking water. Return penne to saucepot.
Meanwhile, cut radicchio lengthwise in half. Remove core, then cut crosswise into 1/2-inch slices. Set aside. In nonstick 12-inch skillet, heat olive oil over medium heat until hot. Add onion and cook until browned and soft, about 15 minutes, stirring occasionally. Add vinegar, pepper, and 1/2 teaspoon salt, cook 1 minute longer. Increase heat to medium-high, add radicchio and cook 2 to 3 minutes until wilted.
Add onion mixture, peas, and reserved pasta cooking water to penne, toss to mix well. Serve, sprinkled with cheese.

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