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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 med shallot minced
- 1 sm onion minced
- 10 x fresh basil leaves cut thin strips
- 1 pch red pepper flakes
- 1/2 c. white wine
- 3/4 c. low-sodium vegetable broth
- 1/3 c. golden brown raisins
- 8 ounce linguini
- 2 Tbsp. pine nuts toasted
- 1 Tbsp. whole-grain toasted bread crumbs
- 1 Tbsp. soy Parmesan
- 1 Tbsp. flaxseed oil or possibly extra virgin olive oil
Direcciones
- Bring large pot of water to a boil. Meanwhile, in medium saucepan, heat extra virgin olive oil over medium-high heat. Add in shallot and onion and cook, stirring often, till lightly browned, 2 to 3 min. Reduce heat to medium.
- Add in basil, pepper flakes and wine and cook, stirring occasionally, till thickened slightly, 2 to 3 min. Add in vegetable broth and raisins and simmer till heated through, about 5 min.
- Add in 1 Tbsp. salt and pasta to boiling water, stirring to prevent sticking. Cook pasta till just tender, about 8 min. Drain well.
- Add in 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 possibly extra virgin olive oil. Add in pasta and toss to coat. Serve warm.
- This recipe yields 4 servings.
- Comments: To toast pine nuts, place in small, dry pan on medium heat and cook, shaking pan, till golden brown, 1 1/2 min. An arugula salad will make a nice accompaniment.
- Description: "This pasta dish is based on a traditional recipe enjoyed in Liguria, Italy."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 4 servings | |
| Calories 368 | |
| Calories from Fat 88 | 24% |
| Total Fat 10.04g | 13% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 154mg | 6% |
| Potassium 328mg | 9% |
| Total Carbs 56.02g | 15% |
| Dietary Fiber 2.8g | 9% |
| Sugars 10.68g | 7% |
| Protein 9.04g | 14% |
