Linguine with onion confit, goat cheese, and walnuts
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 4 | cups | Thinly sliced yellow onion |
| ½ | teaspoon | Salt |
| 2 | Cloves garlic -- minced | |
| ¼ | cup | Dry white wine |
| 1 | 9-oz pkg | |
| Linguine | ||
| ⅓ | cup | Chopped fresh basil |
| 3 | tablespoons | Chopped walnuts -- toasted 1/4 tsp |
| 1 | ounce | Chevre (mild goat cheese) -- |
| Crumbled | ||
| Fresh spinach or plain | ||
| Pepper | ||
Directions
Heat olive oil in a large skillet [or Dutch oven] over medium heat. Add onion and salt; stir well. Cover and cook 15 minutes, stirring occasionally. Stir in garlic; cook, uncovered, 15 minutes or until onion turns deep golden, stirring frequently. Add wine; simmer 3 minutes, stirring occasionally. Remove from heat; set aside, and keep warm.
Cook pasta according to the package directions, omitting salt and fat.
Drain pasta, reserving ¼ cup cooking liquid. Add cooking liquid, pasta, basil, and next 3 ingredients to onion mixture; toss well. Serve immediately. Yield: 5 servings (serving size: 1 cup).
Cal 301 (22% from fat) / Prot 9.6g / Fat 7.5g (Sat 1.5g, mono 3g, poly 2.4g) / Carb 47.4g / Fiber 3.3g / Chol 5mg / Iron 2.5mg / Sodium 305mg / Calc 64mg
NOTES: Serves 2 as main course with salad or veg. Serve 4-5 (or 6?) as starter. Have onions cooked, rest chopped and toasted. After water boils, takes about 5 minutes to table. Recipe By : Greens Restaurant (via VegTimes?) From: Collin@... (William Collidate: Sat, 14 Jan 1995 13:28:04 ~0600
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