I've had this recipe in my mission collection for years, but never tried to recreate it. Until I just couldn't pass up a good-looking batch of sweet Vidalia onions at Whole Foods and needed a good recipe for their flavor to shine. Ohhhh it must have been inspiration. This recipe was made for sweet Vidalia onions and sweet summer zucchini. Unfortunately, cooking with an entire block of Philadelphia cream cheese makes this dish a "sometimes food". Or probably it should.
I had Bill write out the instructions, since he's the master of this dish now.
I had Bill write out the instructions, since he's the master of this dish now.
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2-3 Vidalia onions, peeled and sliced
3-4 small zucchini, sliced
1-2 small yellow squash, sliced
1 pkg Philadelphia cream cheese, cut into cubes
season to taste
1/2-3/4 box penne pasta
Cook onions on high until they start to carmelize, with a sweet brown tint. Include a tablespoon of brown sugar if you don't have sweet Vidalia oinions or they aren't browning.
Add sliced veggies with a 1/4 cup water. Bring to a boil and reduce heat, continuing to cook/steam until desired softness, adding a little water if needed.
Season with garlic powder, oregeno, pepper and salt. A touch of chili powder and paprika if you're feeling spicey, which I allways do!
Stir in the cream cheese a chunk at a time untill all smooth. Buon appetito!
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