Recipe: Linguine With Spicy Broccoli and Portobello Mushrooms
Pasta and fresh vegetables pair up in this simple-to-make, flavorful dish. You also can substitute your favorite veggies.
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.
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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
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)