“This 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.”
Priscilla Gilbert - Indian Harbour Beach, Florida
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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.
- 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.
Originally published as Onion Trio Pasta in Healthy Cooking
October/November 2009, p15
Reviews forOnion Trio Pasta
My Review
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Average Rating
MY REVIEW
Reviewed Jun. 23, 2012
"I really disliked this recipe and I love onions. Maybe I should have used arugula instead of spinach, but I doubt that would have made a difference. The flavors simply didn't blend well for me."
MY REVIEW
Reviewed Oct. 22, 2009
"This dish was soooooo good. The only thing i would change is leave out the cheese and currants. The cheese just clumped up and stuck to the spinach."
MY REVIEW
Reviewed Oct. 12, 2009
"The onions really make this a flavorful dish, and I used whole wheat linguine, so it was very healthy also."
