Ingredients

• 2  teaspoons olive oil
• 4 cups thinly sliced sweet onions
• 3 ounces goat cheese (can substitute cream cheese)
• 1/4 cup skim milk
• 6 ounces uncooked farfalle (bow-tie pasta)
• 1 clove garlic, minced
• 2 tablespoons dry white wine (substitute veggie broth if desired)
• 1 1/2 teaspoons chopped fresh sage (or substitute dry)
• 1/2 teaspoon salt
• 1/4 teaspoon. black pepper
• 2 tablespoons chopped toasted walnuts

Directions

Heat oil in large nonstick skillet over medium heat. Add onions and cook slowly until golden and caramelized, about 20 – 25 minutes. Stir occasionally. Combine goat cheese and milk in small bowl; mix until well blended. Set aside. Cook pasta according to package directions. Drain and set aside. Add garlic to onions in skillet; cook until softened, about 3 minutes. Add wine, sage, salt and black pepper; cook until moisture is evaporated. Remove from heat; add pasta and goat cheese mixture; stirring to melt cheese. Sprinkle with walnuts.  Serve immediately.