Vegetarian Linguine Recipe

Vegetarian Linguine Recipe photo by Taste of Home

Read reviews (16)

Rate recipe

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.

This recipe is:

Contest Winning

Quick

Diabetic Friendly

[X]

Rate Vegetarian Linguine Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Vegetarian Linguine Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

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 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.

Nutritional Analysis: One 1-cup serving (prepared with reduced-fat provolone) equals 216 calories, 11 g fat (5 g saturated fat), 22 mg cholesterol, 416 mg sodium, 22 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1 fat.

Originally published as Vegetarian Linguine in Quick Cooking January/February 2002, p29