See Also: Pasta with Onions and Goat Cheese(recipes)
Lentils with pasta and caramelised onions(recipes)
Asparagus with Goat Cheese Sauce(recipes)
Lavender-Scented Goat Cheese Soufflé(recipes)
Chocolate Hazelnut & Goat Cheese Melt(recipes)
Penne pasta with red onions, cherry tomatoes, basil and courgettes(recipes)
Artichoke Heart, Olive and Goat Cheese Pizza(recipes)
Warm Lavender-Scented Goat Cheese Souffles(recipes)
Roasted Red Pepper, Eggplant, Goat Cheese and Olive Pizza(recipes)
Baked Pasta and Cheese Supreme(recipes)

Pasta with Onions and Goat Cheese (recipes)


Pasta with Onions and Goat Cheese

Yield: Makes 8 (1/2-cup) servings

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.





Ingredients:



2teaspoons olive oil

4cups thinly sliced sweet onions

3/4cup (3 ounces) goat cheese

1/4cup fat-free (skim) milk

6ounces uncooked baby bow tie or other small pasta

1clove garlic, minced

2tablespoons dry white wine or fat-free reduced-sodium chicken broth

1-1/2teaspoons chopped fresh sage or 1/2 teaspoon dried sage leaves

1/2teaspoon salt

1/4teaspoon black pepper

2tablespoons chopped toasted walnuts









Preparation:





1.Heat oil in large nonstick skillet over medium heat. Add onions; cook slowly until golden and caramelized, about 20 to 25 minutes, stirring occasionally.2.Combine goat cheese and milk in small bowl; stir until well blended. Set aside.3.Cook pasta according to package directions, omitting salt. Drain and set aside.4.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.









Nutritional Information:







Serving Size:







Sodium

107 mg







Protein

5 g







Fiber

2 g







Carbohydrate

21 g







Cholesterol

9 mg







Saturated Fat

trace g







Total Fat

5 g







Calories from Fat

28 %







Calories

150









Dietary Exchange:







Vegetable

1







Starch

1







Fat

1