ISO: linguine with two sauces

[greta]

i posted a request for this recipe on the cl complete thread, but i think it may have gotten lost. http://www.cookinglight.com/bbs/smile.gif
i would GREATLY appreciate any help with finding this recipe.
i hear it's yummy!

[sneezles]

Here you go:

CookWare(tm) from Cooking Light(r)

Linguine With Two Sauces

SOURCE: Cooking Light YEAR: September PAGE: 112

INGREDIENTS FOR 8 SERVINGS:
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)

INSTRUCTIONS:
Prepare the tomato sauce first. While it simmers, make the mushroom sauce.

1. Preheat oven to 350 degrees.

2. 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 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 degrees for 20 minutes. Uncover and bake an additional 5 minutes.
Garnish with oregano sprigs, if desired. Yield: 8 servings (serving size:
1-1/4 cups).

NUTRITIONAL INFORMATION:
CALORIES 349 (19% from fat); FAT 7.2g (sat 3.4g, mono 1.4g, poly 0.6g);
PROTEIN 16.3g; CARB 54.8g; FIBER 3.2g; CHOL 15mg; IRON 3.3mg; SODIUM 527mg;
CALC 172mg

[greta]

sneezles,
THANK YOU THANK YOU THANK YOU....
you made my day--the simple things in life.. http://www.cookinglight.com/bbs/smile.gif

[Pasha Luber]

Just a note on this recipe, if possible, don't substitute button for the crimini mushrooms - makes the sauce more flavorful!
Enjoy!

[tuff2000]

I wanted to bump up this old thread. Ever since I received the CL complete cookbook, I have been staring at the picture of this recipe, "it looks absolutely delicious". Well, we finally made it tonight, and I am so glad we did! Although, it did seem like I made a mess of the kitchen, it was well worth it. I used a combination of shiitake and portobello mushrooms, Hunt's garlic/basil diced tomatoes, and Jarlsberg Lite Swiss cheese (I freshly grated it, with my new Grater!!). Overall, this was definitley worth the work. I read some of the previous reviews, therefore I bumped up the spices, garlic, etc. Thanks for the advice:)