French Onion Pasta

We are near the finish line on pasta week, friends! Are you sufficiently carbo-loaded yet? This last recipe pays homage to one of my favorite things in the whole world:  French onion soup. Toss penne with this flavorful sauce made from - sacre bleu! - onion soup mix (shhhh...it will be our little secret), marsala wine, fat-free half & half and mozzarella. I know what you're thinking:  none of these ingredients are traditional French onion soup items. Nope, they're not, but the flavor they achieve together begs to differ. This tastes remarkably similar to French onion soup and it's a great alternative when you don't have the time to commit to the real deal. So devour French onion soup in pasta form and be happy, full and have a little time on your hands to do something else you enjoy. After all this pasta I'm thinking a nap might be in order?

French Onion Pasta (adapted from stephaniecooks.blogspot.com)

1 lb. penne pasta

1 T. olive oil

1 large shallot, finely diced

4 cloves garlic, minced

1 c. dry marsala wine

1 c. low sodium vegetable broth 

2 (1 oz.) packets French onion soup mix

1/2 c. fat free half and half

1/2 c. shredded mozzarella cheese

Parmesan cheese, for garnish (if desired)

Cook pasta according to package directions reserving 1/2 c. of the pasta cooking water before draining. Set aside and keep warm. In a medium skillet heat the olive oil over medium heat and add the shallots and garlic. Cook, stirring frequently, for 3-5 minutes or until soft. Add the marsala, scraping up any bits on the bottom of the pan. Add the broth and onion soup mix and simmer for 20 minutes, stirring occasionally. Turn off the heat, add the half & half and mozzarella and stir until the cheese is melted. Toss the sauce with the pasta and reserved pasta water then serve garnished with Parmesan cheese.

6 servings (436 calories each serving) according to my calculator on loseit.com