Colorful Vegetarian Linguine
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
Looking for a tasty alternative to meat and potatoes meals? Try some vegetarian recipes, starting with this colorful pasta dish. It's a hearty supper that takes advantage of fresh mushrooms, zucchini and other vegetables.—Jane Bone, Cape Coral, Florida
Ingredients
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6 ounces uncooked linguine
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2 medium zucchini, thinly sliced
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1/2 pound fresh mushrooms, sliced
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2 green onions, chopped
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1 garlic clove, minced
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2 tablespoons butter
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1 tablespoon olive oil
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1 large tomato, chopped
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2 teaspoons minced fresh basil
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1/2 teaspoon salt
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1/4 teaspoon pepper
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4 ounces reduced-fat provolone cheese, shredded
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3 tablespoons shredded Parmesan cheese
Directions
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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.
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2.
Drain linguine; add to vegetable mixture. Sprinkle with cheeses and toss to coat.
Nutrition Facts
1-1/2 cups: 243 calories, 11g fat (5g saturated fat), 22mg cholesterol, 417mg sodium, 26g carbohydrate (4g sugars, 3g fiber), 12g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.
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