Toasted Pasta and Vegetables

• 2 Tablespoons Olive Oil, Divided
• 2 Tablespoons Butter, Divided
• 1 whole Onion, Diced
• 8 ounces, weight Dry Spaghetti
• 4 cups Vegetable Stock
• 1 whole Bell Pepper, Sliced
• 2 cups Broccoli Florets
• 2 cloves Garlic, Minced
• 1/2 cups Grated Parmesan Cheese

1. Start by caramelizing onions.
2. Place 1 tablespoon of olive oil and 1 tablespoon of butter in a sauce pan.
3. Add in diced onions and cook on low for about 15-20 minutes.
4. Stir occasionally to keep from burning.
5. When the onions are golden and translucent, remove from heat.
6. In a large fry pan or wok, melt the remaining tablespoon butter in the pan with the remaining 1 tablespoon olive oil.
7. Break pasta in half and add to the fry pan.
8. Over medium low heat, toast your pasta, tossing constantly.
9. Slowly add in your stock 1 cup at a time.
10. Continue to cook on medium/low heat.
11. Toss pasta occasionally.
12. Let the pasta absorb the stock (almost like cooking risotto!).
13. When the pasta is starting to get tender, about 15 minutes into the cooking process, add in your veggies and garlic.
14. Add as much stock as needed to keep it moist and toss until the veggies are cooked through and the pasta is cooked.
15. Toss with caramelized onions.
16. Serve topped with grated Parmesan cheese.

olive oil, butter, onion, vegetable stock, bell pepper, broccoli florets, garlic, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/toasted-pasta-and-vegetables/ (may not work)