Pasta with Caramelized Onions & Arugula

1-tablespoon olive oil 2 cups chopped leeks 1-½ cups chopped onions ¼ cup chopped green onions 8 ounces uncooked linguine 1-cup broth ¼ cup dried currants 1-tablespoon balsamic vinegar ¼ cup heavy cream ¼ teaspoon salt 2 cups chopped arugula ½ cup fresh mozzarella ½ teaspoon chopped fresh thyme

Heat oil in a large nonstick skillet over medium heat. Add leek, onion and green onions, cook 5 minutes stirring frequently. Cover reduce heat to low and cook 20 minutes or until onions are golden brown. While onion mixture cooks, prepare pasta according to package directions, omitting salt and fat. Bring the broth to a boil in a small saucepan. Add dried currants and vinegar. Add broth mixture, cream and salt to onion mixture; cook 2 minutes, stirring frequently. Remove from heat, stir in arugula, mozzarella, and thyme. Add to pasta, toss gently to combine. Yield 4 servings