Linguine With Two Sauces

Good morning, everyone! Did you have a good weekend? We had a very productive one and had a chance to hang out with some new friends and enjoy old friend's company. Sunday we spent slaving in the kitchen and cleaning the house from top to bottom. Can you believe I came away with zero pictures? Very unlike me, I know, but that's what happened.

Instead of a weekend update, I'm here to share a yummy recipe with you. This is my old stand-by when I'm hosting a fancy dinner because the pasta is so yummy and rich and tastes so "oh my, you must have slaved all day..." I can't wait for you to try it and wow your guests. Also, I wanted to give a big hug to each of you, your comments on my health update were so uplifting and motivating to stay focused on the next step in our health journey! Thanks ladies!

This recipe comes from a Cooking Light magazine all the way back in 1997. But I got it out of their "Best Of" cookbook a few years ago. Surely it has to be one of their best. Here's what you need:

Linguine With Two Sauces
Serves 8-10

2 teaspoons olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh basil
3/4 teaspoon pepper, divided
1/2 teaspoon salt, divided
2 (14.5-ounce) cans Italian-style diced tomatoes, undrained 
Cooking spray
4 cups sliced cremini or button mushrooms (about 12 ounces)
1/2 cup all-purpose flour
2 cups 1% low-fat milk
1 cup (4 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
1/2 cup dry white wine (and more for drinking...)
8 cups hot cooked linguine (about 1 pound uncooked pasta)
1/4 cup grated fresh Parmesan cheese
Fresh oregano sprigs (optional)

Directions:
Preheat oven to 350°.

Heat oil in a nonstick skillet over medium heat. Add garlic; sauté 30 seconds. Add basil, 1/4 teaspoon pepper, 1/4 teaspoon salt, and tomatoes; cook over low heat 20 minutes, stirring occasionally. Set aside.

Place a large saucepan coated with cooking spray over medium-high heat until hot. Add mushrooms, and cook 5 minutes. Remove from saucepan, and set aside. Add flour to saucepan. Gradually add milk, stirring with a whisk until blended. Place flour mixture over medium heat, and cook until thick (about 3 minutes), stirring constantly. Stir in Swiss cheese, wine, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Cook until cheese melts (about 1 minute), stirring constantly. Remove from heat, and stir in mushrooms.

Combine linguine and mushroom sauce in a large bowl. Spoon linguine mixture into a 13 x 9-inch baking dish coated with cooking spray. Spread tomato sauce evenly over the linguine mixture, and sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Uncover and bake an additional 5 minutes. Garnish with oregano sprigs, if desired.

(This dish is great when you have another couple over because you'll have tons of leftovers to nosh on the next couple days after the party. This dish reheats really really well.)

Question of the Day:

What is your go-to recipe to impress your guests?