Linguini With Raisins, Pine Nuts And Bread Crumbs

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Shallot - chopped (medium)
1 tablespoon	15ml	Onion - chopped (small)
10		Fresh basil leaves - cut thin strips
1		Red pepper flakes
1/2 cup	118ml	White wine
3/4 cup	177ml	Low-sodium vegetable broth
1/3 cup	53g / 1.9oz	Golden raisins
8 oz	227g	Linguini
2 tablespoons	30ml	Pine nuts - toasted
1 tablespoon	15ml	Whole-grain toasted bread crumbs
1 tablespoon	15ml	Soy Parmesan
1 tablespoon	15ml	Flaxseed oil or olive oil

Recipe Instructions

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.

This recipe yields 4 servings.

Per Serving: 256 Cal; 6g Prot; 10g Total Fat (2 Sat. Fat); 32g Carb.; 0mg Chol; 71mg Sod.; 2g Fiber.

Source:
Vegetarian Times, April 2001

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