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Linguine with Onion Confit, Goat Cheese, and Walnuts

Linguine with Onion Confit, Goat Cheese, and Walnuts

Cooking Light MARCH 1995

  • Yield: 5 servings (serving size: 1 cup)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 301
  • Calories from fat: 22%
  • Fat: 7.5g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2.4g
  • Protein: 9.6g
  • Carbohydrate: 47.4g
  • Fiber: 3.3g
  • Cholesterol: 5mg
  • Iron: 2.5mg
  • Sodium: 305mg
  • Calcium: 64mg

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Linguine with Onion Confit, Goat Cheese, and Walnuts Recipe