LINGUINE PASTA SAUCE RECIPES

LINGUINE WITH TOMATO SAUCE RECIPE | REAL SIMPLE

Linguine With Tomato Sauce Recipe | Real Simple image

Provided by Real Simple

Total Time 1 hours 0 minutes

Yield Serves 6

Number Of Ingredients 6

Ingredients

4 pounds tomatoes
¼ cup olive oil
2 cloves garlic, thinly sliced
Kosher salt and black pepper
1 pound linguine
1 cup fresh basil

Steps:

Coarsely chop the tomatoes, reserving the juices. Heat the oil in a large saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
Add the tomatoes and their juices, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer, stirring occasionally, until the tomatoes break down and the sauce thickens, 45 to 50 minutes.
When the sauce has 20 minutes left to cook, cook the pasta according to the package directions. Drain the pasta and return it to the pot. Add the sauce and basil and toss to combine.

Nutrition Facts : Calories 433 calories, CarbohydrateContent 71 g, FatContent 12 g, FiberContent 4 g, ProteinContent 12 g, SaturatedFatContent 2 g, SodiumContent 1751 mg, SugarContent 9 g

LINGUINE WITH CREAMY MUSHROOM SAUCE RECIPE | EATINGWELL

Linguine with Creamy Mushroom Sauce Recipe | EatingWell image

This easy pasta recipe is an excuse to buy wild mushrooms, available at many grocery stores these days. Or if you prefer white buttons, those will work well too. The creamy linguine is ready in 40 minutes, so it's quick enough for an easy weeknight recipe but it feels fancy enough for entertaining.

Provided by Carolyn Malcoun

Categories Healthy Linguine Recipes

Total Time 40 minutes

Number Of Ingredients 13

Ingredients

8 ounces whole-wheat linguine pasta
2 tablespoons extra-virgin olive oil
6 cloves garlic, sliced
1?½ pounds mixed mushrooms, sliced
1 cup diced shallots
1 tablespoon chopped fresh thyme
1 cup dry white wine
½ cup sour cream or crème fraîche
¼ cup grated Parmesan cheese plus more for garnish
1 tablespoon butter
½ teaspoon salt
¼ teaspoon ground pepper
Finely chopped fresh parsley for garnish

Steps:

Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta.
Meanwhile, heat oil and garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add mushrooms, shallots and thyme and increase heat to high. Cook, stirring occasionally, until the liquid the mushrooms release has evaporated and the mushrooms are starting to brown, 11 to 13 minutes.
Add wine to the pan and cook until it is reduced by about half, about 3 minutes. Stir in the reserved pasta water, sour cream (or crème fraîche), Parmesan, butter, salt and pepper. Add the pasta and toss to coat. Serve topped with more Parmesan and parsley, if desired.

Nutrition Facts : Calories 478.7 calories, CarbohydrateContent 58.9 g, CholesterolContent 26.1 mg, FatContent 18.2 g, FiberContent 7.4 g, ProteinContent 16.5 g, SaturatedFatContent 6.3 g, SodiumContent 409.2 mg, SugarContent 7.6 g

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