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Spaghetti with Gorgonzola, Sweet Onions, Leeks and Shallots

December 28, 2011

by Emily

Don’t get me wrong, I love holiday shopping – doodles and baubles and gift guides galore! But let’s be honest, I love after Christmas shopping even more. But when you’re hitting all the 75% off doorbuster sales (what is a doorbuster anyway?), you need to refuel.  And not with turkey or peanut brittle or a tri-flavored bin of sick-o popcorn. So let’s make the move back to regular dinner fare.  This meatless pasta dish is great for the holiday I’m-not-exactly-ready-to-give-up-cheese-in-2012 just yet tiny indulgence.  It is also quick and you likely already have all (most?) of the ingredients.  Enjoy!

Spaghetti with Gorgonzola, Sweet Onions, Leeks and Shallots
Epicurious

2 tablespoons olive oil
2 cups finely chopped sweet onions
2 cups chopped leeks (white and pale green parts only; about 2 medium leeks)
1 bunch green onions (white part only), sliced
1/2 cup chopped shallots
1 pound spaghetti (I used whole wheat)
1 cup crumbled Gorgonzola or other blue cheese (about 4 ounces)

Heat oil in heavy large skillet over medium heat. Add chopped onions and sauté until tender and beginning to brown, about 10 minutes. Add leeks, green onions and shallots; sauté until very tender, stirring often, about 10 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/2 cup pasta cooking liquid.Return pasta to same pot. Add onion mixture; toss to combine. Mix in reserved cooking liquid by tablespoonfuls if pasta is dry. Mix in cheese; season with salt and pepper. Transfer to large bowl; serve.

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