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Vegetarian Linguine

Vegetarian Linguine
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
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 6 ounces uncooked linguine
  • 2 medium zucchini, thinly sliced
  • 1/2 pound fresh mushrooms, sliced
  • 2 green onions, chopped
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 large tomato, chopped
  • 2 teaspoons minced fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 ounces reduced-fat provolone cheese, shredded
  • 3 tablespoons shredded Parmesan cheese

Directions

  • Cook linguine according to package directions. Meanwhile, in a large
  • skillet, saute the zucchini, mushrooms, onions and garlic in butter
  • and oil for 3-5 minutes. Add the tomato, basil, salt and pepper;
  • cover and simmer for 3 minutes.
  • Drain linguine; add to vegetable mixture. Sprinkle with cheeses and
  • toss to coat. Yield: 6 servings.
Nutrition Facts: 1-1/2 cups equals 243 calories, 11 g fat (5 g saturated fat), 22 mg cholesterol, 417 mg sodium,
© Taste of Home 2013

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Vegetarian Linguine (continued)

Nutrition Facts: 26 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 1 starch, 2 lean meat, 1 vegetable, 1 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013