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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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âThis is a really different recipe, but I love onions and my curiosity got the best of me...so I tried it. It's surprisingly good! I plan on fixing this often.â Priscilla Gilbert - Indian Harbour Beach, Florida 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. Yield: 8 servings.
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