Pasta with Caramelized Onion Trio Arugula with Mozzarella
Elevate your pasta night with this irresistible recipe for Pasta with Caramelized Onion Trio, Arugula, and Mozzarella. Featuring a medley of sweet, golden-brown caramelized yellow onions, red onions, and shallots, this dish is a perfect harmony of savory and slightly tangy flavors. Fresh arugula adds a peppery brightness, while creamy torn mozzarella brings luxurious texture to every bite. Finished with a touch of balsamic vinegar and optional Parmesan cheese for extra depth, this vegetarian pasta dish strikes the perfect balance between comfort food and gourmet dining. Easy to prepare in just 45 minutes, it’s an ideal choice for weeknight dinners or entertaining guests. Pair it with a crisp white wine and savor the elegance of simplicity!
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Recipe Information
Ingredients
- 400 grams Pasta (spaghetti, linguine, or fettuccine)
- 1 large Yellow onion
- 1 large Red onion
- 2 large Shallot
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 100 grams Arugula
- 200 grams Fresh mozzarella, torn into bite-sized pieces
- 2 cloves Garlic
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 30 grams Parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set the cooked pasta aside.
While the pasta cooks, thinly slice the yellow onion, red onion, and shallots.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted.
Add the sliced onions and shallots to the skillet. Cook, stirring occasionally, for 15-20 minutes until the onions are golden brown and caramelized. Lower the heat if necessary to avoid burning.
While the onions are caramelizing, mince the garlic. Add the garlic to the skillet once the onions are caramelized and cook for 1-2 minutes until fragrant.
Stir in the balsamic vinegar, salt, and black pepper. Cook for an additional 1-2 minutes.
Add the arugula to the skillet and toss gently until just wilted, about 1 minute.
Add the cooked pasta to the skillet and toss to combine with the onion-arugula mixture. If the pasta seems dry, add a few tablespoons of the reserved pasta water to achieve a glossy consistency.
Remove the skillet from the heat and toss in the torn mozzarella pieces, allowing them to soften slightly but not fully melt.
Serve immediately, garnished with freshly grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 809 mg | 35% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.7 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 433 mg | 33% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 402 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
