Onion Trio Pasta

• 2 cups chopped leeks
• 1-1/2 cups chopped onions
• 1/3 cup chopped green onions
• 1 tablespoon olive oil
• 8 ounces uncooked linguine
• 1 can (14-1/2 ounces) vegetable broth
• 1/4 cup dried currants
• 1 tablespoon balsamic vinegar
• 1/4 cup half-and-half cream
• 1/2 teaspoon salt
• 2 cups fresh arugula or baby spinach
• 1/2 cup shredded part-skim mozzarella cheese
• 1 teaspoon minced fresh thyme

1. In a large skillet over medium heat, cook the leeks, onions and green onions in oil over medium heat for 8 minutes, stirring frequently. Reduce heat to low; cook, stirring occasionally, 5-10 minutes longer or until onions are golden brown. Meanwhile, prepare linguine according to package directions.
2. Add the broth, currants and vinegar to the onion mixture; bring to a boil. Add cream and salt; cook, for 3-5 minutes or until slightly thickened, stirring occasionally. Stir in the arugula, cheese and thyme. Drain linguine; toss with sauce.

leeks, onions, green onions, olive oil, linguine, vegetable broth, currants, balsamic vinegar, cream, salt, fresh arugula, mozzarella cheese, thyme

Taken from www.tasteofhome.com/recipes/onion-trio-pasta/ (may not work)