Ingredients:
1 tablespoon olive oil
2 cups chopped leeks
1 1/2 cups chopped yellow onions
1/4 cup red onions
8 ounces uncooked linguine
1 cup low sodium chicken broth
1 tablespoon balsamic vinegar
1/4 cup half-and-half
3/4 teaspoon salt
2 cups chopped arugula
1/2 cup mozzarella cheese, cubed or shredded
1 teaspoon chopped fresh thyme
Directions:
Heat olive oil in a skillet. Over medium heat cook the onions and leeks for 5 minutes, stirring frequently. Reduce heat to low and cover, cooking about 20 minutes or until the onions and leeks are golden brown, stirring frequently.
Prepare pasta according to package directions.
Bring the broth to boil in a saucepan add the vinegar. Add the onions, cream and salt to the broth and cook 2 minutes.
Remove from the heat, stir in all ingredients. Then toss with the pasta.
Serving Size is 1 1/4 cups.
Servings: 4
Time preparation: 35 min.
Time total: 35 min.