Pasta and fresh vegetables pair up in this simple-to-make, flavorful dish. You can substitute your favorite veggies too, based on what you have in the fridge. Spinach, bell peppers, broccoli rabe, eggplant, shallots or wild mushrooms are all good swaps. You can also add some heat with hot peppers or seasonings.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
1/2 pound whole wheat linguine
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
3/4 pound broccoli florets, cut into bite-size pieces
2 portobello mushrooms, gills removed, halved and thinly sliced
3 tablespoons dry red wine
One 28 ounce can no-salt-added diced tomatoes, well drained
1/4 teaspoon kosher salt, optional
1/2 cup roughly chopped fresh basil
1/2 cup freshly grated Parmesan cheese
- Cook the pasta until 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 for 2 minutes, stirring, until the mushrooms begin to wilt. Reduce the heat to low and add the wine, tomatoes, red pepper flakes and salt (if using). Simmer for 2 minutes, stirring twice. Stir in the basil.
- Drain the pasta, reserving 1/2 cup of the pasta water. Add the water to the sauce, increase the heat, and boil for 1 minute to reduce slightly.
- Divide the pasta among 4 plates. Top with sauce and sprinkle with cheese. Serve immediately.
Makes 4 servings.
Each serving contains:
Total fat 8g
Saturated fat 2.5g
Dietary fiber 13g
Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)