Ingredients
8
ounces uncooked spaghetti
1
tablespoon olive or vegetable oil
1
tablespoon margarine or butter
4
large onions, coarsely chopped (4 cups)
1/2
teaspoon dried thyme leaves
1/4
teaspoon dried rosemary leaves, crumbled
1
cup frozen (thawed) green peas
1
medium tomato, chopped (3/4 cup)
2
tablespoons balsamic vinegar
1/2
teaspoon salt
Preparation
Cook and drain spaghetti as directed on package.
While spaghetti is cooking, heat oil and margarine in 10-inch skillet over medium heat. Cook onions, thyme and rosemary in oil mixture 12 to 15 minutes, stirring occasionally, until onions are deep golden brown and tender. Stir in peas, tomato, vinegar and salt. Toss with spaghetti.
