Linguine with Two Sauces
2 tsp. olive oil 2 garlic cloves, minced 1 tbsp. chopped fresh or 1 tsp. dried basil 3/4 tsp. pepper, divided 1/2 tsp. salt, divided 2 (14.5-oz.) cans Italian-style diced tomatoes, undrained 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 1/2 cup dry white wine 8 cups hot cooked linguine (about 1 lb. uncooked pasta) 1/4 cup grated fresh Parmesan cheese Fresh oregano sprigs (optional)
1. Preheat oven to 350F.
2. 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.
3.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.
4. 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 evenly over the linguine mixture, and sprinkle with Parmesan cheese. Cover and bake for 20 minutes. Uncover and bake an additional 5 minutes. Garnish with oregano sprigs, if desired.
Originally from Cooking Light, September 1997
Makes 8 servings per serving: 349 calories, 7.2g fat, 16.3g protein, 54,8g carbs, 3.2g fiber