| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Couscous, Etc., Main dishes, Pasta, Vegetarian |
8 |
Servings |
INGREDIENTS
| 2 |
t |
Olive oil |
| 2 |
|
Cloves garlic, minced |
| 1 |
T |
Chopped fresh basil |
| 3/4 |
t |
Pepper, divided |
| 1/2 |
t |
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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