Another recipe to use some veggies from the fresh box. This time leeks and arugula. This didn’t come out bad…I just wouldn’t necessarily call it really good either. It was more weird than anything else 🙂
Pasta with Caramelized Onion Trio, Arugula, and Mozzarella
adapted from cooking light
1 tablespoon olive oil
2 cups coarsely chopped leek
1 1/2 cups coarsely chopped white onion
1/4 cup coarsely chopped green onions
1 box pasta
1 cup chicken broth
1 tablespoon balsamic vinegar
1/4 cup light cream
3/4 teaspoon salt
2 cups coarsely chopped arugula
1/2 cup (2 ounces) cubed fresh mozzarella
1/2 teaspoon chopped fresh thyme
Heat olive oil in a large nonstick skillet over medium heat. Add leek, white onion, and green onions; cook 5 minutes, stirring frequently. 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 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.