pasta: linguine with onion and lemon

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* Exported from MasterCook *

 

Linguine with Sweet Onions and Lemon

 

Recipe By :Anne Casale 1995

Serving Size : 6 Preparation Time :0:00

Categories : Pasta Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large lemon (4 ounces)

1 tablespoon olive oil

2 large Vidalia onions -- (1.25-lbs)

1 1/4 cups defatted low-sodium vegetable Broth

2 1/2 teaspoons coarse salt

1 teaspoon freshly ground black pepper

1 pound linguine

GARNISH:

1/4 cup finely snipped fresh chives

or tender scallion greens of scallions

1/4 cup freshly grated imported Parmesan cheese

 

ONION PREP: peel, halve, core, and slice lengthwise to yield 1 1/4 cups each

onion.

 

1. Using a vegetable peeler, remove zest (thin outer peel with no white pith)

from lemon and cut into 1/8 -inch julienne strips to make 1/4 cup loosely

packed. Place zest in a small saucepan and cover with 1 inch of water. Bring to

a boil; drain. Repeat twice. Thoroughly blot zest dry with paper towels after

third blanching and reserve for garnish. Squeeze juice from lemon and measure

out 1/4 cup for sauce.

 

2. In a 12-inch nonstick skillet, heat olive oil over medium-low heat. Add

onions and saute until tender-crisp, about 5 minutes. If onions start to stick

to bottom of pan, stir in 2 tablespoons vegetable broth to loosen. Add vegetable

broth and cook over low heat, stirring frequently, until onions are extremely

soft and translucent, about 8 minutes. Remove from heat, stir in lemon juice,

and season with 1/2 teaspoon of the salt, and pepper.

 

3. Cook pasta in 6 quarts boiling water with remaining 2 teaspoons coarse salt

until al dente. Drain pasta in colander, transfer to bowl, and toss with onion

mixture. Garnish with snipped chives and lemon zest. Serve with freshly grated

Parmesan cheese.

 

VEGETABLE BROTH CASALE: (no oil) leeks, carrots, celery, and potatoes; cover

with water; bring to boil; simmer, for 10 minutes. Add tomatoes, crimini

mushrooms, garlic, parsley, thyme, bay, peppercorns. Bring to boil; simmer

uncovered for 2 hours. Rest for 1 hour; strain).

 

Cuisine:

" Italian "

Source:

" Lean Italian Meatless Meals [iSBN 0449983684] "

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Per Serving (excluding unknown items): 337 Calories; 5g Fat (12.7% calories from

fat); 12g Protein; 62g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 1061mg

Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat.

 

NOTES : An excellent sauce to make in spring when Vidalia onions are abundant at

the market. If Vidalia onions are unavailable, Walla Wallas or Texas Whites may

be substituted.

 

Nutr. Assoc. : 3896 0 0 0 0 0 0 0 356 0 1034