Linguine with Onion Confit, Goat Cheese, and Walnuts

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

Ingredients

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

Preparation

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.

Note:

Executive Chef Anne Somerville,

Greens Restaurant, San Francisco, California,

March 1995
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