A flavorful pasta dish from Vegetarian Times.
Ingredients
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 broccoli florets
Procedure
1. Cut onion into 8 wedges (each wedge should be about 1/2 inch thick)
2. Heat oil in skillet and brown onions. Add 1 cup of water and tarragon, and cook 5-7 minutes, or until most of the liquid has evaporated.
3. (Meanwhile) Cook pasta and add broccoli 3 minutes before the end of cooking time. Drain brocolli and pasta, and add to onion mixture. Drizzle with olive oil, if using.
