2. Peel and slice onions. Sauté in a pan over medium heat with oil, butter, vinegar and sugar. Cook for 10-15 minutes, or until softened and brown.
3. Halve cherry tomatoes, chop capsicum strips. Slice zucchini into crescents. Add vegetables and capers to onions, cook for 3-4 minutes, or until softened.
4. Toss pasta and onion mixture in saucepan, add a little pasta water to help coat if required. Season to taste with salt and pepper.
5. Divide pasta between bowls. Top with crumbled goats cheese, baby spinach and rocket leaves to serve.
Spinach and rocket could be stirred through pasta instead.
2 tbsp oil, for cooking
2 tbsp balsamic vinegar
2 tsp sugar (of choice)
1 punnet cherry tomatoes
1 jar capsicum strips, drained
1 jar capers, drained (use to taste)
1 packet goats cheese
120g baby spinach and rocket leaves
salt and pepper, for seasoning