| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Main dishes, Vegetarian, Pasta, Couscous, Etc. | 8 | Servings |
INGREDIENTS
| 2 | ts | Olive oil |
| 2 | Cloves garlic; minced | |
| 1 | tb | Chopped fresh basil |
| 3/4 | ts | Pepper; divided |
| 1/2 | ts | Salt; divided |
| 29 | oz | Italian-style diced tomatoes, undrained |
| Cooking spray | ||
| 4 | c | Sliced cremini or button mushrooms (about 12 ounces) |
| 1/2 | c | All-purpose flour |
| 2 | c | 1% low-fat milk |
| 1 | c | Shredded reduced-fat; reduced sodium Swiss cheese (such as Alpine Lace) |
| 1/2 | c | Dry white wine |
| 8 | c | Hot cooked linguini ( about 1 pound uncooked pasta) |
| 1/4 | c | Fresh Parmesan cheese |
| Fresh oregano sprigs; optional |
INSTRUCTIONS
Prepare the tomato sauce first. While it simmers, make the mushroom sauce. Preheat oven to 350 degrees. Heat oil in a nonstick skillet over medium heat. Add garlic; saute 30 seconds. Add basil, 1/4 teaspoon pepper, 1/4 teaspoon salt, and tomato;. 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 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 at 350 degrees for 20 minutes. Uncover and bake an additional 5 minutes. Garnish with oregano springs, if desired. Yield: 8 servings (serving size: 1 1/4 cups). CakiruesL 349; fat 7.2 g; carb 54.8g; fiber 3.2g; sodium 537mg; calc 172mg; chol 15mg. Recipe by: Cooking Light, Sept 1997, page 112 Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller <schuller@ix.netcom.com> on Sep 07, 1997
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