Linguini with Raisins, Pine Nuts and Bread Crumbs
Vegetarian Times Issue: April 1, 2001 p.44
This pasta dish is based on a traditional recipe enjoyed in Liguria, Italy. To toast pine nuts, place in small, dry pan on medium heat and cook, shaking pan, until golden, 11⁄2 minutes. An arugula salad will make a nice accompaniment.
Directions
- Bring large pot of water to a boil. Meanwhile, in medium saucepan, heat olive oil over medium-high heat. Add shallot and onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Reduce heat to medium.
- Add basil, pepper flakes and wine and cook, stirring occasionally, until thickened slightly, 2 to 3 minutes. Add vegetable broth and raisins and simmer until heated through, about 5 minutes.
- Add 1 tablespoon salt and pasta to boiling water, stirring to prevent sticking. Cook pasta until just tender, about 8 minutes. Drain well.
- Add pine nuts, bread crumbs and soy cheese to sauce; stir well. Season to taste with salt and pepper. Remove from heat. Stir in flaxseed or olive oil. Add pasta and toss to coat. Serve hot.
ingredient list
Serves 4
- 1 Tbs. olive oil
- 1 medium shallot, chopped
- 1 small onion, chopped
- 10 fresh basil leaves, cut into thin strips
- Pinch red pepper flakes
- 1⁄2 cup white wine
- 3⁄4 cup low-sodium vegetable broth
- 1⁄3 cup golden raisins
- 8 oz. linguini
- 2 Tbs. pine nuts, toasted (see headnote)
- 1 Tbs. whole grain toasted bread crumbs
- 1 Tbs. soy Parmesan
- 1 Tbs. flaxseed oil or olive oil
Nutritional Information
Per serving:
| Calories |
256 |
| Protein |
6g |
| Total Fat |
10g |
| Saturated Fat |
2g |
| Carbs |
32g |
| Choelsterol |
0mg |
| Sodium |
71mg |
| Fiber |
2g |
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