Notice that I didn't include the words "guilt" or "free," however...
I created this meal when I was living on a grad student's budget. It's fast and comforting - great for those late nights.
1/2 medium onion, sliced into half-moons
a few handfuls sliced mushrooms (baby bellas are great)
1 garlic clove, chopped
grape tomatoes, sliced in half
1/8 cup pine nuts, lightly toasted
butter
olive oil
fresh parsley, chopped (Italian flat leaf is best)
(all portions can be adjusted to your tastes and mouths to feed.)
Toast the pine nuts in a small pan on medium heat. Watch them carefully - they can burn quickly. You'll smell them as soon as they're toasted. Remove from heat immediately and set aside.
Saute onion, garlic, and mushrooms with 3 tablespoons butter/olive oil, or as much as your conscience will allow. (I usually use 1 tablespoon butter and 2 tablespoons olive oil, but that really depends on my mood!) When onions are almost tender, add tomatoes, drop heat to simmer and cover with foil. Let cook for at least ten minutes to let flavors combine
Cook 1/2 to 1 cup (dry) of your favorite small pasta - I like mini farfalle - according to the package directions. Drain well and add to pasta. Add pine nuts last. Stir well to combine, garnish with parsley, and serve.
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