Linguine with Onion Confit, Goat Cheese, and Walnuts



5 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 301
Caloriesfromfat 22 %
Fat 7.5 g
Satfat 1.5 g
Monofat 3 g
Polyfat 2.4 g
Protein 9.6 g
Carbohydrate 47.4 g
Fiber 3.3 g
Cholesterol 5 mg
Iron 2.5 mg
Sodium 305 mg
Calcium 64 mg


1 tablespoon olive oil
4 cups thinly sliced yellow onion
1/2 teaspoon salt
2 garlic cloves, minced
1/4 cup dry white wine
1 (9-ounce) package fresh spinach or plain linguine
1/3 cup chopped fresh basil
3 tablespoons chopped walnuts, toasted
1/8 to 1/4 teaspoon pepper
1 ounce chèvre (mild goat cheese), crumbled


Heat olive oil in a large skillet over medium heat. Add onion and salt; stir well. Cover and cook 15 minutes, stirring occasionally. Stir in garlic; cook, uncovered, 15 minutes or until onion turns deep golden, stirring frequently. Add wine; simmer 3 minutes, stirring occasionally. Remove from heat; set aside, and keep warm.

Cook pasta according to the package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid. Add cooking liquid, pasta, basil, and next 3 ingredients to onion mixture; toss well. Serve immediately.

Executive Chef Anne Somerville,

Greens Restaurant, San Francisco, California,

Cooking Light

March 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note