Whole-wheat spaghetti with goat cheese and arugula

1 servings

Ingredients

Quantity Ingredient
3 Red onions; sliced thin, plus
; additional red
; onion, diced fine,
; for garnish
6 Garlic cloves; cut into thin
; slivers
3 tablespoons Olive oil
½ pounds Whole-wheat spaghetti
¾ cup Soft mild goat cheese such as Montrachet; (about 6 ounces)
4 bunches Arugula; (about 1 pound), the
; stems discarded and
; the leaves washed
; well, spun dry, and
; chopped (about 8
; cups)
½ cup Walnuts; toasted lightly and
; chopped
⅓ cup Freshly grated Romano or Parmesan
½ cup Finely shredded fresh basil or parsley
; leaves

Directions

In a large skillet cook the sliced onions, the garlic, and salt and pepper to taste in the oil over moderate heat, stirring, until the onions are golden around the edges, remove the skillet from the heat, and keep the mixture warm. In a kettle of boiling salted water cook the spaghetti until it is al dente, reserve ¼ cup of the cooking water, and drain the spaghetti well. In a serving bowl whisk the goat cheese with the reserved cooking water until it is melted and the mixture is smooth, add the spaghetti, the onion mixture, the arugula, the walnuts, the grated cheese, the basil or parsley, and salt and pepper to taste, and toss the mixture well. Garnish the pasta with the diced onion.

Serves 4.

Gourmet October 1993

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