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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