Linguine With Two Sauces

Yield: 8 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 349
  • Calories from fat: 19%
  • Fat: 7.2g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 16.3g
  • Carbohydrate: 54.8g
  • Fiber: 3.2g
  • Cholesterol: 15mg
  • Iron: 3.3mg
  • Sodium: 527mg
  • Calcium: 172mg

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)

Preparation

  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.
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