Onion Pasta 🧅

Ingredients

• 12 oz Pasta (dry, any short shape such as penne or rigatoni)
• 2 large Yellow Onion (thinly sliced)
• 2 tbsp Olive Oil (extra‑virgin, for tossing onions)
• 4 pieces Garlic Cloves (peeled; will be squeezed directly onto hot onions)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 cup Fresh Greens (spinach, arugula, or chopped kale; loosely packed)
• 1 cup Coconut Milk (full‑fat, canned; shake well before measuring)
• 1 tsp Salt (kosher or sea salt)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 425°F and let it preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 425°F

2. Slice Onions

   Using a chef's knife, thinly slice the two large yellow onions and place them in a mixing bowl.

   Time: PT5M

3. Toss Onions with Oil and Seasoning

   Add 2 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper to the onions. Toss until evenly coated, then spread the mixture in a single layer on a baking sheet.

   Time: PT5M

4. Roast Onions

   Place the baking sheet in the preheated oven and roast for 30 minutes, stirring once halfway through, until the onions are deep golden and sweetly caramelized.

   Time: PT30M

   Temperature: 425°F

5. Cook Pasta

   Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, about 8‑10 minutes.

   Time: PT10M

   Temperature: 212°F

6. Drain Pasta

   Drain the pasta in a colander and set aside.

   Time: PT2M

7. Add Garlic

   Remove the baking sheet from the oven. Using a garlic press, squeeze the 4 peeled garlic cloves directly over the hot onions and stir quickly to combine.

   Time: PT2M

8. Create the Coconut‑Lemon Sauce

   Stir in 2 tbsp fresh lemon juice, 1 cup full‑fat coconut milk, and the cup of fresh greens. Mix until the greens wilt slightly.

   Time: PT5M

9. Combine Pasta and Sauce

   Add the cooked pasta to the baking sheet, pour in any remaining sauce, and toss everything together. Return the sheet to the oven for a final 10‑minute bake to meld flavors and finish the sauce.

   Time: PT10M

   Temperature: 425°F

10. Finish and Serve

    Remove from the oven, taste, and adjust salt or pepper if needed. Serve hot, optionally garnished with extra fresh greens or a drizzle of olive oil.

    Time: PT2M

Nutrition Facts

Calories

500

Protein

12g

Carbohydrates

70g

Fat

15g

Fiber

5g