Fusilli With Caramelized Spring Onions And White Wine

• 1/2 cup panko (Japanese breadcrumbs)
• 3 tablespoons olive oil, divided
• 2 teaspoons minced garlic, divided
• 1/2 teaspoon kosher salt, divided
• 2 cups thinly sliced spring onions (about 1 pound)
• 1/2 cup dry white wine
• 1/4 cup fat-free, lower-sodium chicken broth
• 8 ounces uncooked fusilli (short twisted spaghetti)
• 1 tablespoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. Preheat oven to 375u0b0.
2. Combine panko, 1 tablespoon oil, 1 teaspoon garlic, and a dash of salt in a small bowl. Spread panko mixture in a single layer on a baking sheet. Bake at 375u0b0 for 6 minutes or until golden brown, stirring after 3 minutes. Cool.
3. Heat a large skillet over medium-low heat. Add remaining 2 tablespoons oil to pan, swirling to coat. Add onions to pan; cook 20 minutes or until golden brown, stirring occasionally. Add remaining 1 teaspoon garlic and wine. Increase heat to medium-high; cook 1 minute. Add broth; cook until liquid is reduced to 1/2 cup (about 4 minutes).
4. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain. Add pasta, remaining salt, and pepper to onion mixture; toss gently. Place about 1 cup pasta in each of 4 shallow bowls; sprinkle each serving with 2 tablespoons panko mixture.

olive oil, garlic, kosher salt, spring onions, white wine, chicken broth, fusilli, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/fusilli-with-onions (may not work)