Farfalle with Caramelized Onions and Broccoli

• 1 large onion
• 2 Tbs. olive oil, plus more for drizzling, optional
• 1 tsp. dried tarragon
• 8 oz. dry farfalle pasta (2 cups)
• 3 cups small broccoli florets

1. Cut onion into 8 wedges.
2. Cut each wedge into 1/2-inch-thick slices.
3. Heat oil in skillet over medium-high heat.
4. Add onion, and saute 10 minutes, or until browned.
5. Add 1 cup water and tarragon, and cook 5 to 7 minutes, or until most of liquid has evaporated.
6. Meanwhile, cook pasta according to package directions, adding broccoli 3 minutes before end of cooking time.
7. Drain broccoli and pasta, and add to onion mixture.
8. Season with salt and pepper, if desired, and drizzle with olive oil, if using.

onion, olive oil, tarragon, pasta, broccoli florets

Taken from www.vegetariantimes.com/recipe/farfalle-with-caramelized-onions-and-broccoli/ (may not work)