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Fast & Easy Dinner: Pasta with Caramelized Onion Trio, Arugula, and Mozzarella

Fast & Easy Dinner: Pasta with Caramelized Onion Trio, Arugula, and Mozzarella

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

Pasta with Caramelized Onion Trio, Arugula, and Mozzarella
From Cooking Light magazine

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

  1. 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.
  2. While onion mixture cooks, prepare pasta according to package directions, omitting salt and fat.
  3. 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.
  4. Remove from heat; stir in arugula, mozzarella, and thyme. Add to pasta; toss gently to combine.

Serves 4.

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

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arihm arihm 9 years
I made this tonight and it was delicious. A few notes though: I left out the currants, I thought it would be an odd flavor. Also, the way the recipe tells you to carmelize the onion mixture didn't work for me; I ended up cooking the onions uncovered on medium/high heat, stirring frequently. Cooking them with the lid on makes them sweat, not carmelize. To get the desired quantities I used 2 large and 1 medium leek, 1 large white onion, and half a bunch (as they come in the supermarket) green onion. I used dried thyme, simply because I had it laying around.
letijay letijay 9 years
1 cup = 8 ounces.
laurafox laurafox 9 years
Mmm ...
KimmieFishie KimmieFishie 9 years
i'll try this with some vegetarian broth! sounds great :)
ohmondieu ohmondieu 9 years
This sounds delish, but I'm british and wondering what the equivalent of a cup is in, say, grams or ounces. Or is it just literally a mug full of an ingredient? I'm not a particularly experienced cook, sorry!
garveygirl garveygirl 9 years
it sounds wonderful, but dried currants? anyone tried this?
LuciLu LuciLu 9 years
sounds delish!
ccsugar ccsugar 9 years
Sounds great!! It sounds pretty low fat too except for that heavy cream. I may try substituting half&half.
pinkflats pinkflats 9 years
that looks so delicious!
ALSW ALSW 9 years
I'm literally drooling. Looks DELICIOUS!
quyenann quyenann 9 years
hmmm..sounds soo yummy!
msshellokitty msshellokitty 9 years
I'm a vegetarian.That sounds really yummy.I'm going to try this recipe.
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