Laurdee
04-14-2001, 05:14 PM
Recipe from "The Complete Cooking Light Cookbook". I have not tried this one yet.
2 tsp. olive oil
2 garlic cloves, minced
1 tbsp chopped fresh basil
1/4 tsp black pepper
1/4 tsp salt
2 (14.5-ounce) cans Italian-style diced tomatoes, undrained
4 quarts water
1 pound uncooked linguine
Cooking spray
4 cups sliced cremini or button mushrooms (about 12 oz)
1/2 cup all-purpose flour
2 cups 1% low-fat milk
1 cup (4 oz shredded reduced fat, reduced-sodium Swiss cheese(such as Alpine Lace)
1/2 cup dry white wine
1/2 tsp black pepper
1/4 tsp salt
1/4 cup (1 oz) grated fresh Parmesan cheese
Oregano sprigs (optional)
1. Preheat oven to 350 degrees.
2. Heat oil in a nonstick skillet over medium heat. Add garlic, and saute' 30 seconds. Add basil, 1/4 tsp pepper, 1/4 tsp salt, and tomatoes; cook over low heat 20 minutes, stirring occasionally. Set aside.
3. Bring 4 quarts water to a rolling boil. Add pasta; cook 10 minutes or until "al dente" drain; keep warm.
4. Place a large saucepan coated with cooking spray over medium-high heat until hot. Add mushrooms, and cook 5 minutes. Remove from pan; 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 tsp pepper, and 1/4 tsp salt. Cook until cheese melts (about 1 minute), stirring constantly. Remove from heat; stir in mushrooms.
5 Combine linguine and mushroom sauce in a large bowl, Spoon linguine mixture into a 13 x 9-inch baking dish coated with cooking spray. Spread tomato sauce over linguine mixture; sprinkle with Parmesan Cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 5 minutes. Garnish with oregano sprigs, if desired.
Yield: 8 servings (serving size: 1-1/4 cups)
2 tsp. olive oil
2 garlic cloves, minced
1 tbsp chopped fresh basil
1/4 tsp black pepper
1/4 tsp salt
2 (14.5-ounce) cans Italian-style diced tomatoes, undrained
4 quarts water
1 pound uncooked linguine
Cooking spray
4 cups sliced cremini or button mushrooms (about 12 oz)
1/2 cup all-purpose flour
2 cups 1% low-fat milk
1 cup (4 oz shredded reduced fat, reduced-sodium Swiss cheese(such as Alpine Lace)
1/2 cup dry white wine
1/2 tsp black pepper
1/4 tsp salt
1/4 cup (1 oz) grated fresh Parmesan cheese
Oregano sprigs (optional)
1. Preheat oven to 350 degrees.
2. Heat oil in a nonstick skillet over medium heat. Add garlic, and saute' 30 seconds. Add basil, 1/4 tsp pepper, 1/4 tsp salt, and tomatoes; cook over low heat 20 minutes, stirring occasionally. Set aside.
3. Bring 4 quarts water to a rolling boil. Add pasta; cook 10 minutes or until "al dente" drain; keep warm.
4. Place a large saucepan coated with cooking spray over medium-high heat until hot. Add mushrooms, and cook 5 minutes. Remove from pan; 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 tsp pepper, and 1/4 tsp salt. Cook until cheese melts (about 1 minute), stirring constantly. Remove from heat; stir in mushrooms.
5 Combine linguine and mushroom sauce in a large bowl, Spoon linguine mixture into a 13 x 9-inch baking dish coated with cooking spray. Spread tomato sauce over linguine mixture; sprinkle with Parmesan Cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 5 minutes. Garnish with oregano sprigs, if desired.
Yield: 8 servings (serving size: 1-1/4 cups)