Creamy Spinach Pasta

1/4 cup chopped pecans

2 Tbls honey

3 cups torn spinach

1 lg onion, sliced and separated in rings

1 Tbls sugar

1 Tbls olive oil

1 Tbls balsamic vinegar

12 oz uncooked penne pasta

3/4 cup vegetable broth, divided

1/8 tsp crushed red pepper flakes

1 cup (4 oz) crumbled blue cheese, divided

3/4 tsp salt

1/4 tsp pepper

Line a baking sheet with foil; coat well with cooking spray.  In a small bowl, combine pecans and honey; spread over prepared pan.  Bake at 300 for 15 minutes, then remove, set aside, and keep warm.

Meanwhile, in a nonstick skillet, combine the sugar, oil, and vinegar; add onion.  Cook over medium heat for 15-20 minutes or until onion begins to carmelize.  In a saucepan, cook pasta according to package directions. 

To the onions, add the spinach, salt, pepper, red pepper, and 1/4 cup broth to the onions; cook 5 minutes longer.  Drain pasta; add onion mixture and toss.

In the same skillet, combine blue cheese and remaining broth.  Cook over medium heat until the cheese is melted, about 5 minutes.  Pour over pasta; toss gently to coat.  Sprinkle with pecans and enjoy!

Oh, how I love this pasta!  I double the spinach, onions, and pecans when I make it, just because that's how I roll.