Here's yet another caramelized onion, blue cheese, spinach, and honeyed nut dish!!! What can I say, I love this combination. When you're tossing the pecans unto the pasta, let the liquid honey drizzle over it as well. Also you can use frozen spinach instead of fresh. (Just cook it according to package directions and add to the pasta mixture).
2 tablespoons honey
1/4 cup pecans - chopped
1 pound pasta
1 tablespoon olive oil
1 large onion - sliced
1 tablespoon sugar
1 tablespoon balsamic vinegar
3 cups fresh spinach - washed and dried
crushed red pepper
salt and pepper
3/4 cup chicken broth
1/4 pound blue cheese
Preheat oven to 300 degrees F. In a small piece of foil bake pecans with honey for 15 minutes.
In a large pot of boiling salted water, cook pasta until al dente. Reserve some of the pasta water (about 1/2 cup).
Return pasta to the pot, cover partially and keep warm.
Meanwhile, heat the oil in a large nonstick skillet. Add the onion, sugar and balsamic vinegar; cook over medium to low heat until caramelized (20 minutes). Stir in the spinach. Season with crushed red pepper, and salt and pepper and cook for 5 minutes. Add a third of the chicken broth and stir up any browned bits clinging to the bottom of the pan. Pour the sauce over the pasta and toss well.
Add the remaining chicken broth and blue cheese to the skillet and stir over moderate heat until creamy. Strain the sauce over pasta and toss, adding some of the reserved pasta water if the pasta seems dry. Top pasta with honeyed pecans. Serve at once.
Calories: 432 Calories From Fat: 23%
Protein: 15g Carbohydrate: 69g
Cholesterol: 15mg Sodium: 482mg