Mediterranean-Style Rotini with Toasted Garlic Panko

Mediterranean-Style Rotini with Toasted Garlic Panko

A filling-yet-light Mediterranean-inspired pasta dish adapted from Cooking Light’s Fusilli with Caramelized Spring Onions and White Wine.

Yield: 4

Ingredients

• 1/2 cup panko
• 2 tablespoons olive oil, divided
• 2 teaspoons minced garlic, divided
• 1/2 teaspoon kosher salt, divided
• 2 cups thinly sliced sweet onions (like Vidalia or Walla Walla–about 1 pound)
• 1/2 cup dry white wine
• 1/4 cup vegetable broth
• 1/4 cup kalamata olives, pitted and quartered
• 1-14 oz. can small artichoke hearts, drained and quartered
• 1/4 cup basil leaves, torn
• 1/4 cup sun-dried tomatoes, thinly sliced
• 8 ounces uncooked rotini
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 375 degrees.
2. Combine panko, 1 tablespoon oil, 1 teaspoon garlic, and a dash of salt in a small bowl. Spread panko mixture in a single layer on a baking sheet. Bake at 375 degrees for 6 minutes or until golden brown, stirring after 3 minutes. Cool.
3. Heat a large skillet over medium-low heat. Add remaining 1 tablespoon of oil to pan. Add onions to pan; cook 20 minutes or until golden brown, stirring occasionally. Add remaining garlic and wine. Increase heat to medium-high; cook 1 minute. Add broth and heat until liquid is reduced (about 4 minutes). Remove from heat; stir in olives, artichoke hearts, basil leaves, and sun-dried tomatoes.
4. While onions are cooking, cook pasta in boiling water according to package directions. Drain. Stir pasta into vegetable mixture and add remaining salt and pepper. Divide pasta mixture into bowls; sprinkle each serving with 2 tablespoons of the panko mixture.

Source  https://ohmyveggies.com

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