Fusilli with Caramelized Spring Onions and White Wine

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup wine dry white
• 8 ounces pasta like spaghetti uncooked (short twisted spaghetti)
• 2 teaspoons garlic divided minced
• 0.5 teaspoon kosher salt divided
• 1 tablespoon kosher salt 
• 0.3 cup beef broth fat-free
• 3 tablespoons olive oil divided
• 0.5 cup panko bread crumbs (Japanese breadcrumbs)
• 1 pound spring onion thinly sliced

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 37
2. Combine panko, 1 tablespoon oil, 1 teaspoon garlic, and a dash of salt in a small bowl.
3. Spread panko mixture in a single layer on a baking sheet.
4. Bake at 375 for 6 minutes or until golden brown, stirring after 3 minutes. Cool.
5. Heat a large skillet over medium-low heat.
6. Add remaining 2 tablespoons oil to pan, swirling to coat.
7. Add onions to pan; cook 20 minutes or until golden brown, stirring occasionally.
8. Add remaining 1 teaspoon garlic and wine. Increase heat to medium-high; cook 1 minute.
9. Add broth; cook until liquid is reduced to 1/2 cup (about 4 minutes).
10. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat.
11. Drain.
12. Add pasta, remaining salt, and pepper to onion mixture; toss gently.
13. Place about 1 cup pasta in each of 4 shallow bowls; sprinkle each serving with 2 tablespoons panko mixture.