Linguini with Raisins, Pine Nuts and Bread Crumbs


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.

  • 4Servings


  • 1 Tbs. olive oil
  • 1 medium shallot, chopped
  • 1 small onion, chopped
  • 10 fresh basil leaves, cut into thin strips
  • 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


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.

Nutrition Information

  • Calories: 256
  • Carbohydrate Content: 32 g
  • Fat Content: 10 g
  • Fiber Content: 2 g
  • Protein Content: 6 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 71 mg