Holiday Chocolate Linguine
8 ounces Dreamfields Linguine *
2 cups milk divided
1/4 cup unsweetened cocoa powder
3 tablespoons maple syrup
1/2 teaspoon cinnamon ground
cinnamon or vanilla frozen yogurt (or ice cream)
white chocolate shaved (optional)
mango diced (optional)
strawberries diced (optional)
Cook pasta according to package directions. Drain; rinse with cold water, and drain again.
Meanwhile, in small bowl, combine 1/4 cup milk and cornstarch, stirring until smooth and cornstarch is dissolved.
In large saucepan, stir together remaining 1-3/4 cups milk, cocoa, maple syrup, and cinnamon. Place over medium-high heat; bring to boil, stirring constantly. Stir in cornstarch-milk mixture; stir constantly until mixture thickens. Remove from heat and continue stirring.
Place pasta in large bowl; add chocolate sauce, reserving about 1/3 cup. Toss pasta and sauce, coating pasta completely.
Divide pasta among 4 to 6 individual serving dishes. Drizzle with reserved sauce. Serve with frozen yogurt. Garnish with shaved white chocolate, diced mango and strawberries, if desired.
4 g Fat
63 g Carbohydrates
12 g Protein
2 g Saturated Fat
10 mg Cholesterol
63 mg Sodium
7 g Dietary Fiber
* Note: Two ounces of uncooked linguine is equal to a 1/2-inch circle of linguine.