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