Linguine With Portobello Mushrooms And Broccoli Recipe

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.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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