Content Spotlight
Curry House Japanese Curry and Spaghetti has shuttered, closing all 9 units in Southern California
Employees learned of closure when arriving for work Monday
March 3, 2014
Photo: National Onion Association
Yield: 24 servings.
4 lb. onions, sliced
4 lb. zucchini, sliced
2 lb. red bell pepper, sliced
2 lb. green bell pepper, sliced
6 oz. olive oil
2 lb. penne pasta
2 lb. basil pesto sauce
1 lb. Parmesan cheese, shredded
Cook sliced onions with zucchini and red onion and green bell peppers in olive oil, cooking over medium heat, stirring often, until tender, rich and sweet.
Cook penne pasta in boiling water for 10 minutes, or until tender. Drain.
Combine hot pasta, caramelized onion-vegetable combination and pesto sauce. Lightly toss and heat through. Mix in shredded cheese and serve.
You May Also Like