8 ounces spaghetti
\n4 C. thinly sliced onions
\n1 tsp. minced garlic
\n1\/2 tsp. dried sage
\n1\/2 tsp. dried rosemary
\n1 tsp. sugar
\n1\/2 C. dry white wine or chicken broth
\n2 ounces fat-free cream cheese
\n2 ounces goat cheese
\nSalt and white pepper to taste
\n1\/4 C. coarsely chopped walnuts<\/p>\n
Cook spaghetti according to directions; drain. Heat a large nonstick skillet coated with cooking spray until hot. Add onions and cook, covered, over medium-low heat until onions are very soft, about 20 minutes. Stir in garlic, sage, rosemary and sugar; cook, uncovered, over medium-low heat until onions are caramelized and brown, or 10 to 15 minutes. Stir in wine or chicken broth. Simmer 2 or 3 minutes longer. Stir in cream cheese and goat cheese and cook over low heat, stirring until melted, 2 or 3 minutes. Season to taste with salt and white pepper. Spoon pasta and onion mixture on serving platter and toss; sprinkle with walnuts.<\/p>\n
Yield: 4 servings
\nCalories: 423
\nFat: 11g
\nFiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
8 ounces spaghetti 4 C. thinly sliced onions 1 tsp. minced garlic 1\/2 tsp. dried sage 1\/2 tsp. dried rosemary 1 tsp. sugar 1\/2 C. dry white wine or chicken broth 2 ounces fat-free cream cheese 2 ounces goat cheese Salt and white pepper to taste 1\/4 C. coarsely chopped walnuts Cook spaghetti according to directions; drain. Heat a large nonstick skillet coated with cooking spray until hot. Add onions and cook, covered, over medium-low heat until onions are very…<\/p>\n