Recipe - Linguine With Two Sauces

2 teaspoon Olive oil
2 Cloves garlic; minced
1 tablespoon Chopped fresh basil
Three fourths teaspoon Pepper; divided
One half teaspoon Salt; divided
29 ounce Italianstyle minced
tomatoes, undrained
Cooking spray
4 cup Sliced cremini or button
mushrooms (about 12 ounces)
One half cup Allpurpose flour
2 cup 1% lowfat milk
1 cup Shredded reducedfat;
reduced sodium Swiss cheese
(such as Alpine Lace)
One half cup Dry white wine
8 cup Hot cooked linguini ( about
1 pound uncooked pasta)
One fourth cup Fresh Parmesan cheese
Fresh oregano sprigs;
optional

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, One fourth 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 mediumhigh 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, One half teaspoon pepper, and One fourth 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 One fourth 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 MCRecipe Digest V1 #776 by Terry & Kathleen Schuller
schuller@ix.netcom.com on Sep 07, 1997