Pasta With Caramelized Onion Trio, Arugula, With Mozzarella

Another delicious cooking Light recipe. I have tweaked the ingredients just a little to suit my tastes. The original receipe calls for a cup of dried currants, but I prefer it without.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 2  cups  chopped leeks
• 1 1⁄2 cups  chopped yellow onions
• 1⁄4 cup red onion
• 8  ounces  uncooked linguine
• 1  cup low sodium chicken broth
• 1  tablespoon  balsamic vinegar
• 1⁄4 cup half-and-half
• 3⁄4 teaspoon salt
• 2  cups  chopped arugula
• 1⁄2 cup mozzarella cheese, cubed or shredded
• 1  teaspoon  chopped fresh thyme

Directions

1. Heat olive oil in a skillet. Over medium heat cook the onions and leeks for 5 minutes, stirring frequently. Reduce heat to low and cover, cooking about 20 minutes or until the onions and leeks are golden brown, stirring frequently.
2. Prepare pasta according to package directions.
3. Bring the broth to boil in a saucepan add the vinegar. Add the onions, cream and salt to the broth and cook 2 minutes.
4. Remove from the heat, stir in all ingredients. Then toss with the pasta.
5. Serving Size is 1 1/4 cups.