Linguine with Onion Sauce
The natural sweetness of the onions, the carrots, and the red bell peppers combines exceptionally well with the nutty flavor of the sherry and the saltiness of the Parmesan.
  • 1 tablespoon olive oil
  • 2 large onions, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 carrot, halved lengthwise and thinly sliced crosswise
  • 1 red bell pepper, cut into thin strips
  • 1/3 cup dry sherry
  • 3/4 cup chicken broth
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10 ounces linguine
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped parsley

1. In large nonstick skillet, heat oil over medium heat. Add onion and garlic and cook 5 minutes, stirring frequently, until onion is golden brown. Add 1/3 cup water and cook 10 minutes until onion is very tender.

2. Stir in carrot and bell pepper and cook 4 minutes, or until vegetables are tender.

3. Add sherry, increase heat to high and cook 2 minutes, or until almost all the liquid has evaporated. Stir in broth, rosemary, salt, and black pepper and cook 5 minutes. Transfer to large bowl.

4. Meanwhile, in large pot of boiling water, cook linguine according to package directions; drain. Transfer to bowl with onion sauce, add Parmesan and parsley, and toss to combine.

Nutritional Information
Per serving: 396 calories, 7.4g total fat, 2g saturated fat, 3.5g monounsaturated fat, 1.1g polyunsaturated fat, 5g dietary fiber, 14g protein, 66g carbohydrate, 6mg cholesterol, 612mg sodium.
Good source of: beta-carotene, selenium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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