Gorgonzola and onion sauce

Yield: 4 Servings

Measure Ingredient
12 ounces Radlatore pasta
¼ cup Olive oil
2 larges Vidalla onions or other sweet onions; peeled, quartered and thinly sliced
2 \N Cloves garlic; finely chopped
2 tablespoons Balsamic vinegar
½ teaspoon Salt
¼ teaspoon Pepper
4 ounces Gorgonzola; crumbled

1. Cook pasta in large pot of boiling water following Perfect Pasta directions, page 131.

2. Meanwhile, heat oil in large, deep, nonstick skillet over medium- high heat. Add onions; cook, stirring often, until very soft and golden brown, about 5 minutes. Add garlic; cook 1 minute. Remove from heat. Stir in vinegar, salt and pepper.

3. Drain pasta; toss with onions and Gorgonzola in large serving bowl.

Nutrient Value Per Serving: 539 calories, 24 g fat (8 g saturated), 17 g protein, 63 g carbohydrate, 783 mg sodium, 25 mg cholesterol.

Recipe by: Family Circle Magazine Posted to MC-Recipe Digest V1 #933 by "Nitro_II " <Nitro_II@...> on Nov 29, 97

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