Creamy Feta & Caramelized Onion Pasta
If you’re a busy woman who is trying your best to optimize your fertility this year, check out this recipe for Creamy Feta & Caramelized Onion Pasta amped up with some fertility boosting superfoods like Lacinato kale, protein in the form of Italian sausage and bone broth.
The winter is always a time of year where I crave comfort, especially during the long, snowy months of January through March. It’s cold outside, and I want something that warms me up, fills me up and tastes amazing. This recipe is exactly what I crave, but it’s made with lots of protein, healthy fats, and fiber to keep blood sugar and hormone levels stable.
Because TTC can feel challenging, nourishing your body for fertility doesn’t have to be…
Sending love your way,
Leigh
Creamy Feta & Caramelized Onion Pasta
Serves: 4
Cook Time: 30 minutes
Ingredients:
1 lb. ground Italian sausage
1 large Vidalia onion, thinly sliced
4 cloves garlic, thinly sliced or minced
2 cups thinly chopped Lacinato kale
8 ounces feta cheese
1 cup chicken bone broth
8 ounces dry pasta
I used Kaizen
Salt
Pepper
Avocado oil
Butter
Supplies:
Dutch oven
Pot to boil pasta
Wooden spoon or spatula
Slotted spoon
Cutting board
Knife
Measuring spoons
Measuring cups
Directions:
Brown the sausage. Heat 1 tbsp of avocado oil in a large Dutch oven over medium heat. Add the sausage and break apart with a wooden spoon. Allow the sausage to cook, undisturbed for a few minutes until a golden-brown crust forms. Continue to cook and break up the sausage until no longer pink. Remove with a slotted spoon and set aside
Caramelize the onions and garlic. Turn the heat down to medium-low and add 1 tbsp of butter and 1 tbsp of avocado oil. Next, add the sliced Vidalia, 1 tsp of salt and a few cracks of pepper. Allow the onion to cook until it starts to take on a light brown color, stirring occasionally. Add the garlic and continue cooking until the garlic is fragrant and the onions have deepened in color.
Boil the pasta. While the onions caramelize, boil a large pot of salted water. When the water comes to a boil, add 8 ounces of dry pasta and cook according to package instructions. Drain and set aside.
Deglaze the onions. Pour 1 cup of chicken bone broth into the onions and garlic. Stir with a wooden spoon, scraping the bottom of the Dutch oven to break up all of the flavorful brown bits. Next. crumble in 8 ounces of feta cheese and increase the heat to medium. Stir until the cheese is almost completely melted, then add in the chopped kale. Gently stir until well-combined and the kale has wilted.
Return the sausage to the pan. Turn the heat down to medium low, return the sausage to the pan along with the cooked pasta. Stir until the pasta is thoroughly covered in the sauce. Continue cooking and stirring gently until the sauce thickens slightly. Turn off the heat, taste and season with additional salt and pepper (if needed), and serve warm!
