Recipe - Linguine With Onion Confit Goat Cheese And Walnuts

1 tablespoon Olive oil
4 cup Thinly cut or sliced up yellow onion
One half teaspoon Salt
2 Cloves garlic minced
One fourth cup Dry white wine
1 9oz pkg
Linguine
1/3 cup Chopped fresh basil
3 tablespoon Chopped walnuts toasted
1/8 One fourth tsp
1 ounce Chevre (mild goat cheese)
Crumbled
Fresh spinach or plain
Pepper

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 One fourth 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 45 (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