Onion Trio Pasta Recipe

3.5 3 3
Onion Trio Pasta Recipe
Onion Trio Pasta Recipe photo by Taste of Home
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Onion Trio Pasta Recipe

Read Reviews
3.5 3 3
Publisher Photo
“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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.

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

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

Nutritional 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.

  • 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. Yield: 8 servings.
Originally published as Onion Trio Pasta in Healthy Cooking October/November 2009, p15

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Reviews forOnion Trio Pasta

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rabbit-stew User ID: 6011057 152375
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
greenbabby User ID: 4390274 134435
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
CarolAlly User ID: 4019824 75905
Reviewed Oct. 12, 2009

"The onions really make this a flavorful dish, and I used whole wheat linguine, so it was very healthy also."

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