Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Linguine With Portobello Mushrooms And Broccoli
- add review
- #78649
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 pound linguine pasta
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 (14.5 ounce size) no salt added 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.
added by
nutrition data
Nutritional data has not been calculated yet.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
see more pasta with mushrooms recipes
see more pasta with broccoli recipes
reviews & comments