Linguine and Broccoli with Sweet Onion Sauce

Hello... Tonia here... cooking away in the kitchen while Laura is away at work.  I generally bake and make all of our family desserts, but on occasion I like to sneak into the kitchen and make us a nice dinner.  It's not that I don't know how to cook, I just enjoy it more when cooked by my lovely partner Laura! 

This in one of my fast and favorite pasta dishes to make for us, as it is so tasty and somewhat healthier with the broccoli and onion.  I have been making it on weeknights for the past 20 years or so.  I actually adapted the recipe from an old dieters cookbook that my mother bought for me a long, long time ago.  What was she trying to tell me?  I know I gained the "freshman 20" in college but sheesh!  Imagine that ... pasta in a dieters cookbook!  Of course, I think the recipe called for like 3 ounces of pasta for 5 people or something.  Ridiculous.  Pasta is my favorite food group... but here we add some nice healthy green broccoli and iron rich sweet onion.  A hint of nutmeg makes that creamy sauce comforting and mangialicious! 

Ingredients:
3/4 lb linguine
2 - 2 1/2 cups broccoli flowerets
2 tbsp olive oil
1 medium sweet onion (Vidalia), sliced thin, separated into rings
1 cup milk
1 cup chicken stock
3 tsp cornstarch
2 tsp salt (divided)
1/4 tsp black pepper
1/2 tsp nutmeg (fresh ground)
3 tbsp white wine (I use Sauvignon Blanc)
3 ounces shredded mozzarella cheese (*optional)

Cooking Instructions:
Place large pot of water on to boil to cook linguine, follow package directions (about 12 minutes).  I add salt to water while coming to a boil.  While linguine is cooking, add broccoli for the last 5 or 6 minutes, depending on how firm you like your broccoli.  I like 5 minutes (firmer broccoli).  Drain well.

While the linguine is cooking, add olive oil to a non-stick skillet.  Add separated rings of onion to skillet.  Cook, covered over medium-low heat for about 10 minutes.  I like to add a little salt to the onions while they are getting tender.  Make sure to stir occasionally. 

In a measuring cup (2 cupper), add 1 cup milk (I use 2% when I like creamier sauce, feel free to use whole or skim), 1 cup chicken stock, cornstarch, 1 tsp salt, black pepper, and nutmeg.  Whisk it together and add to onion in the skillet.  Cook and stir over medium heat until thickened and bubbly (about 3 or 4 minutes).  Stir in wine and mozzarella (optional), cook about 2 minutes or until cheese is melted.  Add drained linguine and broccoli to skillet and toss to coat well.  

Serve immediately, topping nest of pasta with a sprinkle of shredded mozzarella if you would like to fancy it up!