Thanksgiving Recipes

Cranberry Linguine Florentine

Cranberry Linguine Florentine is creamy and healthy, and the cranberries add a touch of tartness to this dish.

Cranberry Linguine Florentine

Yield: 4 servings


  • 1/4 ounce mixed dried mushrooms
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 8 large button mushrooms, sliced
  • 2 large shallots, minced
  • 1 beef bouillon cube, dissolved in 1/2 cup boiling water
  • 1 cup Half-and-Half
  • 10 ounces fresh spinach, stems removed
  • 1 teaspoon lemon juice
  • Dash nutmeg
  • 1/2 cup Ocean Spray® Craisins® Original Dried Cranberries
  • 1/4 cup pine nuts, toasted
  • 8 ounces linguine, cooked


  1. Place dried mushrooms in a small bowl. Cover with 1/3 cup boiling water; let stand 20 minutes to soften.
  2. Pour through a strainer lined with a damp paper towel; reserve liquid.
  3. Cut mushrooms into thin strips; set aside.
  4. Melt 2 tablespoons butter with oil in a large skillet over medium-high heat. Add all mushrooms and shallots. Cook until shallots are tender, stirring frequently.
  5. Add beef broth and reserved mushroom liquid. Cook until liquid is reduced by half, stirring frequently.
  6. Add Half-and-Half; bring to a boil. Cook for 10 minutes or until liquid is reduced to a thick sauce consistency, stirring occasionally.
  7. Melt remaining 1 tablespoon butter in a large skillet over high heat. Add spinach and cook until wilted and liquid evaporates.
  8. Add sauce, lemon juice and nutmeg; stir gently to coat spinach.
  9. Add dried cranberries and pine nuts; heat through.
  10. Serve over linguine.


Per serving: Cal. 508, Total Fat 29 grams, Sat. Fat 12 grams, Protein 13 grams, Carb 53 grams, Chol. 47 mg, Dietary Fiber 5 grams, Sugar 13 grams

Vit. A 631RE, Folate 153 Ug, Vit. E 3 mg, Vit. C 22 mg, Sodium 451 mg, Pot. 762 mg, Iron 5 mg, Calcium 156 mg, Zinc 1 mg

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