Linguine with Basil-Pea Cream
Frozen peas are cooked in a broth mixture, and half are pureed to create a creamy sauce. If the tossed pasta is thick, add a little pasta cooking water to thin the sauce.
3 tablespoons butter, divided safe margarine
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 (satfat 4.1g, monofat 3.3g, polyfat 1.1g); PROTEIN 15.7g; CARBOHYDRATE 59.8g; FIBER 6.8g; CHOLESTEROL 15mg; IRON 4.5mg; SODIUM 759mg; CALCIUM 55mg;
Cooking Light, JANUARY 2005
IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!