Tuesday, February 22, 2011

Angel Hair Pasta with a Caramelized Onion Scampi

1 tablespoon butter ($.10)
2 tablespoons flour ($.05)
3/4 cup milk; hot ($.05)
salt and pepper, to taste ($.05)

3 T. butter ($.20)
2 T. garlic, crushed ($.10)
2 tsps. Italian seasoning ($.10)
1 to 2 tsp. basil ($.05)
black pepper to taste ($.05)
1/2 C. white wine ($.55)
2 C. vegetable stock ($.60)
1 T. lemon juice ($.05)

1/2 lb. angel hair pasta, cooked al dente and drained ($.35)
2 large yellow onions, julienned ($.15)
1/8 C. moho de ajo ($.30)
2 T. parsley ($.05)


For white sauce: Heat butter in sauce pan, add flour and cook for 2 minutes on medium heat. Heat stirring constantly. slowly add 3/4 cup hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce).

For scampi sauce: Heat butter over low heat and add garlic, Italian seasoning, and black pepper. Cook for about 2 minutes on low heat. Add the wine, lemon juice, and chicken broth and stir until combined over medium-low heat. Simmer for 20 minutes. Add the white sauce and cook until slightly thickened.

Sautee onions over medium-low heat until onions are tender and lightly golden. Add the sauce. Saute until everything is warmed. Toss pasta with sauce and garnish with parsley.

Yields = 4 servings
Cost: $2.80
Cost per serving: $.70

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