Linguine With Portobello Mushrooms And Broccoli Recipe
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Ready in: < 30 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Ingredients:
1/2 pound dried linguine
1 tablespoon olive oil
3 cloves garlic, minced
3/4 pound broccoli florets, cut into bite-sized pieces
2 portobello mushrooms, cut in half and sliced thin
3 tablespoons dry white or red wine (or water or low-sodium canned beef broth)
2 cans (14 1/2-ounce size) no salt added canned chopped tomatoes
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt (optional)
1/2 cup packaged fresh basil leaves, roughly chopped
1/2 cup pasta water
1/4 cup grated Parmesan cheese
Directions:
Bring a large pot of lightly salted water to a boil and cook the pasta to al dente, according to package directions.
Meanwhile, heat the oil in a large nonstick skillet. Add the garlic, broccoli, and mushrooms. Cook over high heat, stirring for 2 minutes, until mushrooms begin to wilt. Reduce heat to low and add the wine, tomatoes, and crushed red pepper flakes. Cook, simmering slowly for 2 minutes, stirring twice. Add the basil and stir.
Drain the pasta, reserving 1/2 cup pasta water. Add to the sauce, increase heat and boil for 1 minute to reduce slightly.
Divide the pasta between individual plates. Top with sauce and sprinkle with the cheese. Serve immediately.
This recipe from CDKitchen for Linguine With Portobello Mushrooms And Broccoli serves/makes 4
Recipe ID: 78649
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