Dinner: Spaghettini with Gorgonzola, Leeks and Shallots

Ingredients

4 tablespoons olive oil
2 cups finely chopped onions
6 cups chopped leeks (white and pale green parts only; about 6 medium leeks)
1 bunch green onions (white part only), sliced
1/2 cup chopped shallots
1 pound spaghettini
1 cup crumbled Gorgonzola or other blue cheese (about 4 ounces)

Instructions

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.

Share Spaghettini with Gorgonzola, Leeks and Shallots