Whole-Wheat Spaghetti With Goat Cheese And Arugula

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Ingredients for 4 servings

3 red onions, sliced thin, plus additional red onion, diced fine, for garnish

6 garlic cloves, cut into thin slivers

3 tablespoons olive oil

1/2 pound whole-wheat spaghetti

3/4 cup (about 6 ounces) soft mild goat cheese such as Montrachet

4 bunches of arugula (about 1 pound), the stems discarded and the leaves washed well, spun dry, and chopped (about 8 cups)

1/2 cup walnuts, toasted lightly and chopped

1/3 cup freshly grated Romano or Parmesan

1/2 cup finely shredded fresh basil or parsley leaves

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