Friday, April 17, 2009

Pasta with Blue Cheese and Onions



I normally cook something really quick and simple on Thursdays before taking off to Drinking Liberally at Capital City Brewing Company in Arlington, Virginia.

Among the topics of conversation overheard at last night's DL Happy Hour: teabagging, Michelle Malkin's hotness, Ann Coulter's lack of hotness, the state of the economy, health care reform, and Norm Coleman versus Al Franken.

Pasta with onions and blue cheese, adapted from Simple Suppers by the Moosewood Collective, takes less than 15 minutes to make. It has tons of flavor and costs less than $10 to make 4 servings: pasta shells ($1.20); 1 large onion ($0.87), and a small carton of crumbled blue cheese ($3.49).

Pasta with Blue Cheese and Onions
Makes approximately 4 servings

16 ounces pasta shells

1 large onion, chopped

1/2 teaspoon crushed red pepper flakes

3 tablespoons extra virgin olive oil
2 cloves garlic, minced
4-5 ounces crumbled blue cheese
1/2 cup vegetable broth
Salt and pepper, to taste

In a large pot, bring water to a boil and cook the pasta according to the directions on the package.


In a large skillet, heat the olive oil over medium heat. Add the onions, garlic, and red pepper flakes, and cook until the onions become soft, about 3-5 minutes. When the pasta is done cooking, drain the pasta, and add it to the skillet, along with the vegetable broth. Add salt and pepper to taste. Stir in the crumbled blue cheese and serve.

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