Wednesday, April 6, 2011

recipe box Wednesday

An oldie but a goodie for today. 

An hour ago I had no idea what to make for dinner-one of those days.

I opened my cupboard, and opened my fridge, and then I remembered a dish I had made for the first time when Heather was coming down for a visit, years ago.

She would be driving down from Bemidji after work, and I wanted a yummy,. comforting meal waiting for her.  A few nights before her arrival, I had sat with my cookbooks and searched for the perfect recipe.

And there it was, in a Cooking Light Annual:  Linguini with Two Sauces.

So that is what I made, and every time I make it, the memories make it taste even better than it is.

If you make it exactly as they state, it is even fairly light, and low in fat,  for a pasta dish.  Of course I have modified it for our tastes, and here is my version:  (the OR stands for the original version, if you so choose)

Whatever Noodles You Have in Your Cupboard with Two Sauces

2 tsp. olive oil
4 garlic cloves, minced (OR 2 cloves)
1 Tbsp chopped fresh basil (or 1 tsp dried)
1/4 tsp. black pepper
1/4 tsp. salt
2 (14.5 oz) cans diced Italian Style diced tomatoes, undrained (OR no salt)
1 lb pasta-tonight it is tagliatelle  (OR linguini)
4 c. sliced mushrooms (I use a combo of white and portabella)
6 oz. diced proscuitto (Not in OR, leave this out if you want it vegetarian)
1/2 c. flour
1 1/2 c. skim milk and 1/2 c. half & half (OR 2 c. 1% milk)
1 c. shredded Italian blend shredded cheese (OR mozzarella only)
1/2 c. dry white wine
1/2 tsp. black pepper
1/4 tsp salt
1/4 c. freshly grated Parmesan

Preheat oven to 350.  Spray a 9 x 13 baking dish with cooking spray.

Heat oil in a nonstick skillet over med heat.  Add garlic and saute 30 seconds, add fresh basil, 1/4 tsp salt, 1/4 tsp pepper, and tomatoes, cook over low heat 20 minutes, stirring occasionally, set aside.

Cook pasta, drain, keep warm.

Coat a large saucepan with cooking spray and cook over med high heat.  Add mushrooms and cook 5 min, add proscuitto and cook 2 more min.  Remove from pan and set aside.  Add flour to saucepan, gradually add milk and cream, stir with a whisk until blended.  Place flour mixture over med hi heat and cook until thick, about 3 min., stirring constantly.  Stir in shredded cheese, wine, 1/2 tsp pepper and 1/4 tsp salt.  Cook until cheese melts, about 1 min, stirrring constantly.  Remove from heat and stir in mushrooms (and prosciutto, if using).

Combine pasta and mushroom sauce, spoon into prepared baking dish.  Spread tomato sauce over pasta , sprinkle with Parmesan.  Cover and bake for 20 min, uncover and bake an additional 5 minutes.

I plan to make a crunchy salad with cukes and cherry tomatoes and balsamic viniagrette, and a loaf of warm crusty bread will complete the meal.  With a nice glass or two of red wine...

Bon Appetit!

1 comment:

  1. Sounds delicious! I always add more garlic, too! :o)


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