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...