Tonight's dinner is a vegetarian pasta filled with luscious greens and caramelized onions. Quick cooking vegetable based sauces are wonderful for rapid and simple cooking because they come together in the same amount of time it takes to boil the pasta. The fresh mozzarella is added in after the sauce is tossed with the pasta so it's deliciously oozy and delicately creamy. If you don't like arugula substitute spinach or basil. Sound delish? Get the recipe when you read more
1 tablespoon olive oil
2 cups coarsely chopped leek
1 1/2 cups coarsely chopped white onion
1/4 cup coarsely chopped green onions
8 ounces uncooked linguine
1 cup fat-free, less-sodium chicken broth
1/4 cup dried currants
1 tablespoon balsamic vinegar
1/4 cup heavy cream
3/4 teaspoon salt
2 cups coarsely chopped arugula
1/2 cup (2 ounces) cubed fresh mozzarella
1/2 teaspoon chopped fresh thyme
- Heat olive oil in a large nonstick skillet over medium heat. Add leek, white onion, and green onions; cook 5 minutes, stirring frequently. Cover, reduce heat to low, and cook 20 minutes or until leek and onions are golden brown, stirring frequently.
- While onion mixture cooks, prepare pasta according to package directions, omitting salt and fat.
- Bring the broth to a boil in a small saucepan. Add dried currants and vinegar. Add broth mixture, cream, and salt to onion mixture; cook 2 minutes, stirring frequently.
- Remove from heat; stir in arugula, mozzarella, and thyme. Add to pasta; toss gently to combine.
Nutritional Information: CALORIES 418(28% from fat); FAT 13.1g (sat 6.2g,mono 4.1g,poly 0.7g); PROTEIN 13g; CHOLESTEROL 32mg; CALCIUM 170mg; SODIUM 584mg; FIBER 4.7g; IRON 3.6mg; CARBOHYDRATE 63.7g