| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Main course, Vegetarian, Pasta |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 4 |
c |
Thinly sliced yellow onion |
| 1/2 |
ts |
Salt |
| 2 |
|
Cloves garlic — minced |
| 1/4 |
c |
Dry white wine |
| 1 |
|
9-oz pkg |
|
|
Linguine |
| 1/3 |
c |
Chopped fresh basil |
| 3 |
tb |
Chopped walnuts — toasted 1/4 tsp |
| 1 |
oz |
Chevre (mild goat cheese) — |
|
|
Crumbled |
|
|
Fresh spinach or plain |
|
|
Pepper |
INSTRUCTIONS
Heat olive oil in a large skillet [or Dutch oven] over medium heat. Add
onion and salt; stir well. Cover and cook 15 minutes, stirring
occasionally. Stir in garlic; cook, uncovered, 15 minutes or until onion
turns deep golden, stirring frequently. Add wine; simmer 3 minutes,
stirring occasionally. Remove from heat; set aside, and keep warm.
Cook pasta according to the package directions, omitting salt and fat.
Drain pasta, reserving 1/4 cup cooking liquid. Add cooking liquid, pasta,
basil, and next 3 ingredients to onion mixture; toss well. Serve
immediately. Yield: 5 servings (serving size: 1 cup).
Cal 301 (22% from fat) / Prot 9.6g / Fat 7.5g (Sat 1.5g, mono 3g, poly
2.4g) / Carb 47.4g / Fiber 3.3g / Chol 5mg / Iron 2.5mg / Sodium 305mg /
Calc 64mg
NOTES: Serves 2 as main course with salad or veg. Serve 4-5 (or 6?) as
starter. Have onions cooked, rest chopped and toasted. After water boils,
takes about 5 minutes to table.
Recipe By : Greens Restaurant (via VegTimes?)
From: Collin@halcyon.Com (William Collidate: Sat, 14 Jan 1995 13:28:04
~0600
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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