Yield: 4 Servings
|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|
|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