Taking the Heat

Pasta is my go-to meal, particularly during the week, particularly after bulk purchasing 4 boxes of shells at the grocery store.  Yet I'm also trying to cook everything in the Moosewood Cookbook.  Current progress: 20%.  I tried whipping out two sauce recipes which are loosely inspired by the directions in the book to help progress on both fronts...

Caramelized onion sauce
-thinly sliced onions (1.5)
-olive oil (approx .25 cu)
-salt to taste
-spinach-frozen, semi steamed (approx. .25 cu)
-white wine vinegar (approx .25)
-feta cheese
-parmesan
-chopped nuts

Pregame the onions and olive oil to soften things up with salt. Add in spinach, vinegar and allow to boil off a bit as you add pasta to boiling water.  Around the time the pasta is ready to move to the colander, move the caramelized onions off the heat and top with cheese and nuts.  It tastes surprisingly sweet, almost like someone dropped invisible raisins in there somewhere.

Spinach Puree
-1/2 lb frozen spinach
-1 clove garlic minced
-water (approx 1/2 cu)

Steam spinach to unfreeze it.  Transfer to a blender with minced garlic.  Add enough water to smooth it out.  This smells pretty super duper pore-glow-inducing green.  Have yet to try it on pasta.