Making time for a sit-down family meal several times a week can be a challenge. Fortunately, convenient products and fresh items from the produce department can simplify meal planning and preparation.

Yellow, red and white onion varieties found in the produce department and farmers' markets from August until April differ from their spring and summer counterparts because they have multiple layers of thicker, darker colored, papery skins. These yellow, red and white storage onions (also called cooking onions) have a higher percentage of solids. Because they have less water content, storage onions are the perfect choice for savory dishes like Pasta Primavera With Caramelized Onions.

Pasta Primavera with Caramelized Onions

2 onions, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

2 large zucchinis (7 inches each), sliced

3 tablespoons olive oil

8 ounces cooked penne pasta

1 8-ounce container basil pesto sauce

1 cup shredded Italian cheeses

Caramelize the onions, red and green bell peppers and zucchini in a large skillet with olive oil. Meanwhile, boil pasta for 10 minutes or until tender; drain. Return hot pasta to pan; add caramelized onion and vegetables and basil pesto sauce. Gently toss ingredients together and heat through. Lightly mix in cheeses and serve.

Makes 6 servings.

Recipe from: National Onion Association