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.