I am an absolute pasta lover! I swear, I may have the look of a Swede, but deep down I must have some serious Italian heritage. I could probably eat pasta for every meal, every day. Though pasta is one of my favorite foods, the dish can be a calorie ridden one if done incorrectly. This take on a classic white wine cream sauce over linguini is about as healthy as they come.
Originally, I wanted this dish to contain asparagus. The asparagus at the market looked small and soft, so I decided upon zucchini instead. Sometimes we must improvise!
Ingredients:
8 oz. Whole Wheat Linguini Pasta
1 Small Zucchini, Sliced
1 oz. Parmesan Cheese, Shredded
15 Sun Dried Tomatoes
For The Sauce:
¼ Cup Pasta Water
6-8 White Mushrooms, Sliced
1 Cup Skim Milk
½ Cup Organic, Low Sodium, Chicken Broth
½ Cup Chardonnay
1 ½ TBSP Flour
6 Cloves Garlic, Minced
2 TBSP Olive Oil
½ TSP Dried Oregano
1 TSP Sea Salt
2 oz. Asiago Cheese, Shredded
Instructions:
1) Boil linguini 10 minutes or until desired texture is reached. Save ¼ cup of the pasta water for sauce.
2) While pasta is cooking, slice zucchini and mushrooms, and mince garlic.
3) Heat olive oil in a large skillet. Let garlic brown for 2-3 minutes. Be careful to not burn garlic.
4) Add sliced zucchini and mushrooms to skillet. Also add tomatoes. Let soften for 3-5 minutes.
5) Add pasta water, chicken broth and chardonnay to skillet. Let simmer for 5 minutes.
6) Stir in skim milk.
7) Stir in oregano and sea salt.
8) Let sauce simmer, stirring constantly, cook sauce for 2-3 minutes.
9) Slowly stir in Asiago cheese.
10) Slowly stir in flour until desired consistency is reached.
11) Coat linguini with sauce.
12) Plate pasta and top with shredded Parmesan.
13) Serve immediately.
Serves 4
Nutritional Info per Serving: Calories: 408, Fat: 13g, Carbs: 57g, Protein: 17g, Fiber: 8g
This pasta sauce is easy and delicious. The entire dish is incredibly filling!
This meal can be perfectly paired with a glass of white wine and a fresh Caesar salad. Delish!
If I made this dish again, I would add more Asiago cheese and several more sun-dried tomatoes!
polenta and plum 