Currants and the caramelized leeks and onions lend the pasta sweetness, which is contrasted by the peppery arugula. This is best served immediately after tossing.
1 tablespoon olive oil
2 cups coarsely chopped leek
1 1/2 cups coarsely chopped white onion
1/4 cup coarsely chopped green onions
8 ounces uncooked linguine
1 cup fat-free, less-sodium chicken broth
1/4 cup dried currants
1 tablespoon balsamic vinegar
1/4 cup heavy cream
3/4 teaspoon salt
2 cups coarsely chopped arugula
1/2 cup (2 ounces) cubed fresh mozzarella
1/2 teaspoon chopped fresh thyme
How to Make It
Heat olive oil in a large nonstick skillet over medium heat. Add leek, white onion, and green onions; cook 5 minutes, stirring frequently. Cover, reduce heat to low, and cook 20 minutes or until leek and onions are golden brown, stirring frequently.
While onion mixture cooks, prepare pasta according to package directions, omitting salt and fat.
Bring the broth to a boil in a small saucepan. Add dried currants and vinegar. Add broth mixture, cream, and salt to onion mixture; cook 2 minutes, stirring frequently. Remove from heat; stir in arugula, mozzarella, and thyme. Add to pasta; toss gently to combine.
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