Recipe courtesy of Curtis Aikens

Spinach Fettuccine with Caramelized Onions and Lemon Thyme

  • Level: Easy
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1 pound fresh spinach fettuccine, cooked

6 large Spanish onions, thinly sliced

1 teaspoon butter

3 teaspoons olive oil

1/4 cup fresh lemon thyme, chopped

Additional water or vegetable stock


  1. Melt butter and oil in a large saute pan and add onions. Cook covered over gentle heat for 40 minutes to one hour, until the onions are a deep golden brown. You may need to add water or stock to prevent the onions from burning. Stir in the fresh thyme, and toss with the pasta. Serve Yield: 4 servings
  3. Add make an x in the bottom of your pearl onions, place in a bowl add 1/3 of a cup of water and cover and microwave for 1 to 2 minutes. You can peel them easily when slightly cooled.
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