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[5 ingredients]
egg noodles with cavalo nero & caramelised onion
From Stonesoup
serves 2
This is the perfect thing when you feel like some pasta comfort but want to keep it healthy and get some greens.
Any pasta or noodle would be fine with this, but I do love the bright colour you get from pasta made with eggs. Homemade would be lovely but I was pretty happy with the dried egg pasta I used for the photo.
For a vegan version use pasta made from just flour and instead of the cheese toss through a small handful of toasted pinenuts or almonds.
Cavalo nero, also known as Tuscan black cabbage is one of my favourite greens with it rich earthiness but you could use any green you like. Kale would be wonderful as would silverbeet, spinach, or even baby spinach.
2 large brown onions, peeled & halved lengthwise
1 bunch cavalo nero or other greens, roughly chopped
150g (5oz) egg noodles
lemon juice
handful grated parmesan, to serve
Finely slice onions into little half moons. Heat 3 tablespoons olive oil in a medium saucepan and cook onion, covered, over a medium-low heat. Stir every 5 minutes or so to stop it burning too much. The idea is to get soft, melting caramelised onions. It’s going to take about 30 minutes or even up to 45minutes. Patience is needed.
Meanwhile, bring a large saucepan salted water to the boil.
When the onions are caramelised, add greens and continue to cook covered, but stirring every few minutes, until the greens are just wilted. Keep warm.
Cook pasta until al dente or how you like it. Drain.
Add pasta to the greens and onions and toss. Taste and season, adding a little squeeze of lemon juice, to taste. Serve with parmesan.
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