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Colorful Vegetarian Linguine Recipe
Colorful Vegetarian Linguine Recipe photo by Taste of Home

Colorful Vegetarian Linguine Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. Drain linguine; add to vegetable mixture. Sprinkle with cheeses and toss to coat. Yield: 6 servings.
Originally published as Vegetarian Linguine in The Taste of Home Cookbook 2010, p62

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.

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Colorful Vegetarian Linguine(1)

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MY REVIEW
Reviewed Feb. 13, 2013

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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