Ingredients

• 2 tablespoons olive oil
• 1 medium shallot, chopped (or use green onion)
• 1 small onion, chopped
• 10 fresh basil leaves, cut into thin strips
• 1 pinch red pepper flakes
• 1/2 cup white wine
• 3/4 cup vegetable broth
• 1/3 cup golden raisin
• 8 ounces linguine
• 2 tablespoons pine nuts, toasted (To toast pine nuts, place in small, dry pan on medium heat and cook, shaking pan, until golden, 1 1/)
• 1 tablespoon toasted whole wheat bread crumbs
• 1 tablespoon parmesan cheese (or try my Vegetarian Parmazano "cheese"#60231)
• 1 tablespoon flax seed oil or 1 tablespoon olive oil

Instructions

1. Bring large pot of water to a boil.

2. Meanwhile, in medium saucepan, heat olive oil over medium-high heat.

3. Add shallot and onion and cook, stirring often, until lightly browned, 2 to 3 minutes.

4. Reduce heat to medium.

5. Add basil, pepper flakes and wine and cook, stirring occasionally, until thickened slightly, 2 to 3 minutes.

6. Add vegetable broth and raisins and simmer until heated through, about 5 minutes.

7. Add 1 tablespoon salt and pasta to boiling water, stirring to prevent sticking.

8. Cook pasta until just tender, about 8 minutes.

9. Drain well.

10. Add pine nuts, bread crumbs and Parmazan cheese to sauce; stir well.

11. Season to taste with salt and pepper.

12. Remove from heat.

13. Stir in flaxseed or olive oil.

14. Add pasta and toss to coat.

15. Serve hot.