Pasta with Caramelized Onion Trio, Arugula, and Mozzarella

Currants and the caramelized leeks and onions lend the pasta sweetness, which is contrasted by the peppery arugula. This is best served immediately after tossing.

Yield: 4 servings (serving size: 1 1/4 cups)

Ingredients

• 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

Preparation

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.

While onion mixture cooks, prepare pasta according to package directions, omitting salt and fat.

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. Remove from heat; stir in arugula, mozzarella, and thyme. Add to pasta; toss gently to combine.

Nutritional Information

Calories:

418 (28% from fat)

Fat:

13.1g (sat 6.2g,mono 4.1g,poly 0.7g)

Protein:

13g

Carbohydrate:

63.7g

Fiber:

4.7g

Cholesterol:

32mg

Iron:

3.6mg

Sodium:

584mg

Calcium:

170mg