A versatile pasta dish--compliments either a romantic dinner or a family dinner perfectly.
- 1 8 oz package linguine, cooked according to package directions
- 1 1 lb lamb leg or shoulder, cut into 1-inch cubes
- 4 tsp olive oil, divided
- 10 small mushrooms, sliced
- 1 small onion, finely chopped
- 2 3/4 cups low-fat milk
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup Parmesan cheese, grated
- 2 Tbs butter or margarine
- 1 cup seasoned bread crumbs
- In large skillet, heat 2 teaspoons oil over medium-high heat. Add lamb and cook for 6 minutes, stirring to brown all sides. Remove from pan; set aside.
- In same skillet, heat remaining 2 teaspoons oil. Add onion and mushrooms and cook 3 minutes. Blend milk and flour until smooth. Add milk mixture, salt, and pepper to skillet. Stir, and cook over medium heat until slightly thickened; stir in Parmesan cheese.
- Pour over linguine and lamb; blend. Pour into a greased 11 x 7-inch casserole.
- In small skillet, melt butter. Remove from heat and stir in 3/4 of bread crumbs. Pour over casserole and sprinkle with remaining bread crumbs. Bake in 350║F oven for 25 to 30 minutes, or until bubbling and slightly browned on top.
Calories from Fat 145 (38%)
(25%)Total Fat 16g
(31%)Saturated Fat 6g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Total Carbohydrate 38g
(7%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.