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Thread: Linguine With Two Sauces ~ 7 points

  1. #1
    Join Date
    May 2000
    Location
    Suburb of Buffalo, NY
    Replies
    12,980

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    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)
    Be careful of your thoughts, for your thought become your words.
    Be careful of your words, for your words become your actions.
    Be careful of your actions, for your actions become your habits.
    Be careful of your habits, for your habits become your character.
    Be careful of your character, for your character becomes your destiny.
    Author unknown

    http://laurdee.blogspot.com



  2. #2
    Join Date
    May 2000
    Location
    Suburb of Buffalo, NY
    Replies
    12,980

    Default

    Made this one tonight for the first time. WOW!!! It was delicious!!! :eek: :eek: :eek:
    Well worth the time (yes, it took a while to prepare) and effort (lots of pots and pans to wash)...but I will most definitely make this one again. Only, next time, I'll make sure we have company for dinner!! It serves 8!!! I'll have plenty for lunch tomorrow, and DH will take a serving for his "midnight feeding" tonight (yes, he's working the midnight shift this week!), and he'll have lunch, or whatever meal it is when he wakes up tomorrow!!!

    Make it...you'll LIKE it!!!
    Be careful of your thoughts, for your thought become your words.
    Be careful of your words, for your words become your actions.
    Be careful of your actions, for your actions become your habits.
    Be careful of your habits, for your habits become your character.
    Be careful of your character, for your character becomes your destiny.
    Author unknown

    http://laurdee.blogspot.com



  3. #3

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    This does sound good. Why do Cooking Light recipes always take so many pots and pan? I don't mind the chopping. I think I have some Swiss Cheese in the freezer. Can't you freeze some of the portions for later. I do that all the time.

    Am I the only one with the recipes all mixed up instead of in date order?
    ann p

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