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Onion Trio Pasta

Total Time

Prep: 25 min. Cook: 25 min.


8 servings

“This is a really different recipe, but I love onions and my curiosity got the best of I tried it. It's surprisingly good! I plan on fixing this often.” Priscilla Gilbert - Indian Harbour Beach, Florida


  • 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


  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.

Nutrition Facts

3/4 cup: 190 calories, 5g fat (2g saturated fat), 8mg cholesterol, 412mg sodium, 32g carbohydrate (8g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

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