Onion Trio Pasta

Name: Onion Trio Pasta
Ingredients: 2 cups chopped leeks; 1-1/2 cups chopped onions; 1/3 cup chopped green onions; 1 tablespoon olive oil; 8 ounces uncooked linguine; 1 can (14-1/2 ounces) vegetable broth; 1/4 cup dried currants; 1 tablespoon balsamic vinegar; 1/4 cup half-and-half cream; 1/2 teaspoon salt; 2 cups fresh arugula or baby spinach; 1/2 cup shredded part-skim mozzarella cheese; 1 teaspoon minced fresh thyme

13 ingredients

2 steps

Ingredients

2 cups chopped leeks
1-1/2 cups chopped onions
1/3 cup chopped green onions
1 tablespoon olive oil
8 ounces uncooked linguine
1 can (14-1/2 ounces) vegetable broth
1/4 cup dried currants
1 tablespoon balsamic vinegar
1/4 cup half-and-half cream
1/2 teaspoon salt
2 cups fresh arugula or baby spinach
1/2 cup shredded part-skim mozzarella cheese
1 teaspoon minced fresh thyme

Directions

1

In a large skillet over medium heat, cook the leeks, onions and green onions in oil over medium heat for 8 minutes, stirring frequently. Reduce heat to low; cook, stirring occasionally, 5-10 minutes longer or until onions are golden brown. Meanwhile, prepare linguine according to package directions.
2

Add the broth, currants and vinegar to the onion mixture; bring to a boil. Add cream and salt; cook, for 3-5 minutes or until slightly thickened, stirring occasionally. Stir in the arugula, cheese and thyme. Drain linguine; toss with sauce.