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Recipes
Linguini with Basil Sauce
Written on September 14, 2008
Prep Time: 10-15 minutes
Cooking Time: 25-40 minutes
Yield: 4 servings
12. oz. dried Linguine
2 tsp. Olive oil
3 small zucchini (cut into ½" cubes)
1 red and 1 yellow bell pepper ( My husband hates pepper so sometimes I substitute ¼ C. sundries tomatoes or 1 can of chopped tomatoes.)
1 lg. onion, chopped
3 garlic cloves or 1 tsp. minced garlic
½ cup chopped fresh basil (don't substitute on this, it won't taste as good)
½ tsp. each, dried rosemary and thyme
1 C. fat-free chicken broth
¼ tsp. Salt
¼ tsp. Pepper ( you can go 1/8 but I like more)
½ C. fresh grated Parmesan cheese (2.5 oz.
- Cook linguine according to package. Drain and place in large bowl.
- While linguine is cooking or cooling, warm the oil in a large pan (Teflon coated).
- To the oil add the zucchini, onion, peppers and garlic, cook and stir occasionally until all ingredients are soft.
- Add the basil, thyme and rosemary.
- Cook for about 10 minutes until well blended stirring occasionally.
- Stir in the broth, salt and pepper.
- Reduce the heat to medium to medium low and simmer for about 15-20 minutes or sauce starts to thicken.
- Spoon the sauce over pasta and toss to blend. Sprinkle with parmesan.
About 12 g. of fat, 15 mg. Cholesterol, 5 g fiber, 20 g. of protein 80 g. carbohydrates, 739 mg. Of sodium ( you can reduce this by cutting salt to an 1/8 tsp or out completely. Also, don’t add salt to pasta.)
If you like this recipe, check out my cookbook!