Randy Mayor
4 servings (serving size: 1 1/4 cups)

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.

How to Make It

Step 1

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.

Step 2

While onion mixture cooks, prepare pasta according to package directions, omitting salt and fat.

Step 3

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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