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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.
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 Facts: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,

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Vegetarian Linguine (continued)

Nutritional Facts: 12 g protein. Diabetic Exchanges: 1 starch, 1 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.