ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Linguine With Two Sauces

Yield 8 servings (serving size: 1 1/4 cups)

Ingredients

  • 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)
  • 1/2 cup all-purpose flour
  • 2 cups 1% low-fat milk
  • 1 cup (4 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
  • 1/2 cup dry white wine
  • 8 cups hot cooked linguine (about 1 pound uncooked pasta)
  • 1/4 cup grated fresh Parmesan cheese
  • Fresh oregano sprigs (optional)

Nutrition Information

  • calories 349
  • caloriesfromfat 19 %
  • fat 7.2 g
  • satfat 3.4 g
  • monofat 1.4 g
  • polyfat 0.6 g
  • protein 16.3 g
  • carbohydrate 54.8 g
  • fiber 3.2 g
  • cholesterol 15 mg
  • iron 3.3 mg
  • sodium 527 mg
  • calcium 172 mg

How to Make It

  1. Preheat oven to 350°.

  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 at 350° for 20 minutes. Uncover and bake an additional 5 minutes. Garnish with oregano sprigs, if desired.