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Linguine with Onion Confit, Goat Cheese, and Walnuts

Yield 5 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.