| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | October 199 | 1 | Servings | |
INGREDIENTS
| 3 | Red onions, sliced thin | |
| plus | ||
| additional red | ||
| onion diced fine | ||
| for garnish | ||
| 6 | Garlic cloves, cut into thin | |
| slivers | ||
| 3 | T | Olive oil |
| 1/2 | lb | Whole-wheat spaghetti |
| 3/4 | c | Soft mild goat cheese such |
| as Montrachet about 6 | ||
| ounces | ||
| 4 | Arugula, about 1 pound | |
| the | ||
| stems discarded and | ||
| the leaves washed | ||
| well spun dry and | ||
| chopped about 8 | ||
| cups | ||
| 1/2 | c | Walnuts, toasted lightly and |
| chopped | ||
| 1/3 | c | Freshly grated Romano or |
| Parmesan | ||
| 1/2 | c | Finely shredded fresh basil |
| or parsley | ||
| leaves |
INSTRUCTIONS
In a large skillet cook the sliced onions, the garlic, and salt and pepper to taste in the oil over moderate heat, stirring, until the onions are golden around the edges, remove the skillet from the heat, and keep the mixture warm. In a kettle of boiling salted water cook the spaghetti until it is al dente, reserve 1/4 cup of the cooking water, and drain the spaghetti well. In a serving bowl whisk the goat cheese with the reserved cooking water until it is melted and the mixture is smooth, add the spaghetti, the onion mixture, the arugula, the walnuts, the grated cheese, the basil or parsley, and salt and pepper to taste, and toss the mixture well. Garnish the pasta with the diced onion. Serves 4. Gourmet October 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2889
Calories From Fat: 1544
Total Fat: 177.5g
Cholesterol: 321.6mg
Sodium: 6022.6mg
Potassium: 4347.1mg
Carbohydrates: 180.5g
Fiber: 48g
Sugar: 41.1g
Protein: 172.8g