Week of March 7th

Linguine with Basil-Pea Cream

3/5*

Yield: 6 servings (serving size: about 1 1/3 cups pasta)

Ingredients

• 3 tablespoons butter, divided
• 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

Preparation

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.

Creamy Stove-Top Macaroni and Cheese

2/5*

Yield: 6 servings (serving size: 1 1/2 cups)

Ingredients

• 4 cups uncooked medium elbow macaroni
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 1/4 cups fat-free milk
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon bottled minced garlic
• 1 1/4 cups (5 ounces) shredded reduced-fat cheddar cheese

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain and set aside.

While pasta cooks, place flour, salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard, Worcestershire, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.