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February 13, 2005
Linguine with Basil-Pea Cream
3 tablespoons butter, divided
1/2 cup chopped leek
1 1/2 cups fat-free, less-sodium chicken broth, divided
2 (10-ounce) packages frozen green peas
1 cup fresh basil leaves
1 tablespoon extravirgin olive oil
2 (8-ounce) packages presliced mushrooms
2 garlic cloves, minced
6 cups hot cooked linguine (about 12 ounces uncooked pasta)
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add leek; cook 3 minutes, stirring frequently. Stir in 3/4 cup broth and peas; bring to a boil. Partially cover, reduce heat, and simmer 5 minutes. Place 1 1/2 cups pea mixture, remaining 3/4 cup broth, 1 cup basil leaves, and oil in a blender, and process until smooth. Place pureed pea mixture in a large bowl. Add remaining pea mixture to pureed pea mixture, and stir to combine.
Melt 2 tablespoons butter in pan over medium-high heat. Add mushrooms and garlic; sauté 6 minutes or until mushrooms are tender. Stir in pea mixture, pasta, salt, and black pepper. Sprinkle chopped basil evenly over each serving.
Yield: 6 servings (serving size: about 1 1/3 cups pasta)
CALORIES 383(22% from fat); FAT 9.5g(sat 4.1g,mono 3.3g,poly 1.1g); PROTEIN 15.7g; CHOLESTEROL 15mg; CALCIUM 55mg; SODIUM 759mg; FIBER 6.8g; IRON 4.5mg; CARBOHYDRATE 59.8g
Posted by carcharhinid at February 13, 2005 01:58 PM