Pasta with Onions and Goat Cheese
Besides cows, goats also provide milk, which is usually made into goat cheese. This cheese tends to be lower in fat than regular cheeses. It delivers a delightfully tart flavor that easily distinguishes it from other cheeses.
Makes 8 (1/2-cup) servings
|2||teaspoons olive oil|
|4||cups thinly sliced sweet onions|
|3/4||cup (3 ounces) goat cheese|
|1/4||cup fat-free (skim) milk|
|6||ounces uncooked baby bow tie or other small pasta|
|1||clove garlic, minced|
|2||tablespoons dry white wine or fat-free reduced-sodium chicken broth|
|1-1/2||teaspoons chopped fresh sage or 1/2 teaspoon dried sage leaves|
|1/4||teaspoon black pepper|
|2||tablespoons chopped toasted walnuts|
- Heat oil in large nonstick skillet over medium heat. Add onions; cook slowly until golden and caramelized, about 20 to 25 minutes, stirring occasionally.
- Combine goat cheese and milk in small bowl; stir until well blended. Set aside.
- Cook pasta according to package directions, omitting salt. Drain and set aside.
- Add garlic to onions in skillet; cook until softened, about 3 minutes. Add wine, sage, salt and pepper; cook until moisture is evaporated. Remove from heat; add pasta and goat cheese mixture, stirring to melt cheese. Sprinkle with walnuts.
|Saturated Fat||trace g|
|Total Fat||5 g|
|Calories from Fat||28 %|
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