Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Watch how to make this recipe.
Bowtie Pasta and Kasha
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- Level: Easy
- Total: 28 min
- Cook: 28 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 574
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 19 g
- Cholesterol
- 43 mg
- Sodium
- 176 mg
- Level: Easy
- Total: 28 min
- Cook: 28 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 574
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 19 g
- Cholesterol
- 43 mg
- Sodium
- 176 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil. Mix kasha with the egg until grains are thoroughly coated. Heat oil in a sauce pan. Add onions and cook until they begin to soften, about 2 minutes. Add white wine vinegar and water, cover and cook until onions are tender, about 8 minutes. Uncover and evaporate liquid over high heat; continue to cook until onions are golden. Meanwhile bring chicken broth to a boil. Add pasta to the boiling water. Stir sugar into onions, then add kasha and saute, over low heat until kasha is tender, about 5 minutes to 8 minutes; adjust seasoning. Toss bow tie pasta with chicken broth. Serve kasha over bow tie pasta and serve with dill.
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