Linguine With Two Sauces

Adapted from Cooking Light, September 1997
Makes 8 servings, approximately 1-1/4 cups each

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)
1/4 cup all-purpose flour
2 cups fat free milk
1 cup (4 ounces) shredded reduced-fat Swiss cheese (such as Alpine Lace)
1/2 cup dry white wine
8 cups hot cooked linguine (1 pound uncooked pasta)
1/4 cup grated fresh Parmesan cheese

Preheat oven to 350°.
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, stirring constantly. Stir in Swiss cheese, wine, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Cook until cheese melts, stirring constantly. Remove from heat.

Combine linguine and white sauce in a large bowl. Spoon 1/2 linguine mixture into a 13 x 9-inch baking dish coated with cooking spray. Cover with mushrooms. Add second 1/2 of linguini. Spread tomato sauce evenly over the linguine mixture, and sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Uncover and bake an additional 5 minutes.

Nutritional Information: CALORIES 332; FAT 7.2g (sat 3.4g,mono 1.4g,poly 0.6g); IRON 3.3mg; CHOLESTEROL 15mg; CALCIUM 172mg; CARBOHYDRATE 54.5g; SODIUM 527mg; PROTEIN 16.3g; FIBER 3.2g


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