PASTA--Linguine with Two Sauces

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* Exported from MasterCook *

 

Linguine with Two Sauces

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Pasta Sept '97

 

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons olive oil

2 garlic cloves -- minced

1 tablespoon chopped fresh basil

3/4 teaspoon pepper -- divided

1/2 teaspoon salt -- divided

2 (14.5-ounce) cans Italian-style diced tomatoes -- undrained

Cooking spray

4 cups sliced cremini or button mushrooms (about

12-ounces)

1/2 cup all-purpose flour

2 cups 1% low-fat milk

1 cup (4 ounces) shredded reduced-fat

reduced-sodium Swiss cheese (such as

Alpine Lace)

1/2 cup dry white wine

8 cups hot cooked linguine (about 1 pound

uncooked pasta)

1/4 cup grated fresh Parmesan cheese

Fresh oregano sprigs (optional)

 

Preheat oven to 350º

 

Heat oil in a nonstick skillet over medium heat. Add garlic; sauté 30

seconds. Add basil, 1/4 teaspoon pepper, 1/4 teaspoon salt, and

tomatoes; cook over low heat 20 minutes, stirring occasionally. Set

aside.

 

Place a large saucepan coated with cooking spray over medium-high heat

until hot. Add mushrooms, and cook 5 minutes. Remove from saucepan, and

set aside. Add flour to saucepan. Gradually add milk, stirring with a

whisk until blended. Place flour mixture over medium heat, and cook

until thick (about 3 minutes), stirring constantly. Stir in Swiss

cheese, wine, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Cook until

cheese melts (about 1 minute), stirring constantly. Remove from heat,

and stir in mushrooms.

 

Combine linguine and mushroom sauce in a large bowl. Spoon linguine

mixture into a 13 × 9-inch baking dish coated with cooking spray. Spread

tomato sauce evenly over the linguine mixture, and sprinkle with

Parmesan cheese. Cover and bake at 350º for 20 minutes. Uncover and bake

an additional 5 minutes. Garnish with oregano sprigs, if desired.

 

Serving Size: 1 1/4 cups

 

Source:

" Cooking Light, September 1997, p.112 "

Copyright:

" © Cooking Light "

 

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Per serving: 345 Calories (kcal); 5g Total Fat; (12% calories from fat);

16g Protein; 58g Carbohydrate; 9mg Cholesterol; 474mg Sodium

Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 1/2 Fat; 0 Other Carbohydrates

 

NOTES : Prepare the tomato sauce first. While it simmers, make the

mushroom sauce.

Nutr. Assoc. : 0 620 0 0 0 219 0 4977 0 0 4058 0 2845 0 2130706543