In a large skillet cook the sliced onions, the garlic, and salt and pepper to taste in the oil over moderate heat, stirring, until the onions are golden around the edges, remove the skillet from the heat, and keep the mixture warm. In a kettle of boiling salted water cook the spaghetti until it is al dente, reserve 1/4 cup of the cooking water, and drain the spaghetti well. In a serving bowl whisk the goat cheese with the reserved cooking water until it is melted and the mixture is smooth, add the spaghetti, the onion mixture, the arugula, the walnuts, the grated cheese, the basil or parsley, and salt and pepper to taste, and toss the mixture well. Garnish the pasta with the diced onion. Serves 4. Gourmet October 1993
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 148 (9%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 0mg||0 %|
|Sodium 36mg||1 %|
|Potassium 963.3mg||25 %|
|Total Carbohydrate 336.1g||99 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 336.1g|
|Protein 65.5g||94 %|
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Calories per serving: 1649
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