Looking for a tasty alternative to meat-and-potatoes meals? Try this colorful pasta dish, which is the brainchild of my oldest son. It's a stick-to-the-ribs supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone cheese.Jane Bone, Cape Coral, Florida
This recipe is:
Nutritional Facts 1-1/2 cups equals 243 calories, 11 g fat (5 g saturated fat), 22 mg cholesterol, 417 mg sodium, 26 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 1 starch, 2 lean meat, 1 vegetable, 1 fat.
Originally published as Vegetarian Linguine in
The Taste of Home Cookbook
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Feb. 13, 2013 by Sprowl
I've been making this since it came out inQuick Cooking magazine in Jan. 2002. Very nice recipe for Lent.
I've been making this since it came out in
Quick Cooking magazine in Jan. 2002. Very nice recipe for Lent.
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