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Linguine, California-Style

Recipe Link: http://culinary.com

List of Ingredients




1 (16-ounce) package linguine or fettuccine, cooked

2 cups fresh mushrooms, thickly sliced

1/2 cup green bell pepper, thinly sliced

1/4 cup red bell pepper, thinly sliced

1/3 cup green onions including tops, thinly sliced

3 tablespoons butter or margarine, divided

2 large cloves garlic, minced

1 tablespoon flour

2/3 cup whole milk

1/2 teaspoon seasoned salt

1/3 cup dry white wine

1/8 teaspoon white pepper

2 cups Monterey jack cheese, shredded and divided




Recipe



1. Cook linguine according to package directions and set aside. Preheat oven to 350 degrees F.

2. In a large skillet, saute mushrooms, green and red peppers and green onions in 2 tablespoons of butter. Cook for 5 minutes; add garlic and stir. Remove vegetables from pan and set aside.

3. In the same pan, melt the remaining butter over medium heat; blend in flour, then gradually pour in milk. Stir until smooth and thickened. Blend in seasoned salt, wine, white pepper, and 1 cup of the shredded cheese. Cook and stir until cheese melts.

4. To the sauce, add the noodles and vegetables. Pour all into a 1-1/2 quart casserole and top with remaining cheese. Bake, uncovered, for 20 minutes until bubbly.

Serves 6.

NOTE: This sauce can be made ahead of time, covered, and refrigerated. Let stand for 20 minutes or so at room temperature before baking. You might need a little more butter, I had to use more than stated in the ingredients; you may get by with the amount listed.

Shared by Judi M. Phelps