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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Vegetarian Main course, Pasta, Vegetarian 1 Servings

INGREDIENTS

1 T Olive oil
4 c Thinly sliced yellow onion
1/2 t Salt
2 Cloves garlic, minced
1/4 c Dry white wine
1 9-oz pkg
Linguine
1/3 c Chopped fresh basil
3 T Chopped walnuts, toasted
1/8 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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