Linguine With Basil-Pea Cream |
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Prep Time: 40 Minutes Cook Time: 9 Minutes |
Ready In: 49 Minutes Servings: 6 |
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From Cooking Light. Serving size: 1 1/3 c. pasta. Per serving: 383 calories, 9.5 g fat, 15.7 g protein, 59.8 g carb, 6.8 g fiber 15 mg cholesterol. Ingredients:
3 tablespoons butter, divided |
1/2 cup chopped leek |
1 1/2 cups fat-free chicken broth, divided |
2 (10 ounce) packages frozen green peas |
1 cup fresh basil leaf |
1 tablespoon extra virgin olive oil |
2 (8 ounce) packages sliced mushrooms |
2 garlic cloves, minced |
6 cups hot cooked linguine (about 12 ounces uncooked pasta) |
1 1/4 teaspoons salt |
1/4 teaspoon fresh ground black pepper |
1/4 cup chopped fresh basil |
Directions:
1. Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
2. Add in leeks; stir/saute 3 minutes.
3. Stir in 3/4 cup broth and peas; bring to a boil.
4. Partially cover, lower heat, and simmer 5 minutes.
5. Place 1 1/2 cups pea mixture, 3/4 cup broth, 1 cup basil leaves, and oil in a blender; process until smooth.
6. Put pureed pea mixture in a big bowl.
7. Stir in remaining pea mixture.
8. Melt 2 tablespoons butter in a pan over medium-high heat.
9. Add in mushrooms and garlic; stir/saute 6 minutes or until mushrooms are tender.
10. Stir mushroom mixture, pasta, salt, and pepper into pea mixture.
11. Sprinkle 2 teaspoons chopped basil over each serving.
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