| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Sauces |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Radlatore pasta |
| 1/4 |
c |
Olive oil |
| 2 |
|
Vidalla onions or other |
|
|
sweet onions peeled |
|
|
quartered and thinly |
|
|
sliced |
| 2 |
|
Cloves garlic, finely |
|
|
chopped |
| 2 |
T |
Balsamic vinegar |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 4 |
oz |
Gorgonzola, crumbled |
INSTRUCTIONS
Cook pasta in large pot of boiling water following Perfect Pasta
directions, page 131. Meanwhile, heat oil in large, deep, nonstick
skillet over mediumhigh heat. Add onions; cook, stirring often, until
very soft and golden brown, about 5 minutes. Add garlic; cook 1
minute. Remove from heat. Stir in vinegar, salt and pepper. Drain
pasta; toss with onions and Gorgonzola in large serving bowl. Nutrient
Value Per Serving: 539 calories, 24 g fat (8 g saturated), 17 g
protein, 63 g carbohydrate, 783 mg sodium, 25 mg cholesterol. Recipe
by: Family Circle Magazine Posted to MC-Recipe Digest V1 #933 by
"Nitro_II " <Nitro_II@classic.msn.com> on Nov 29, 97
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