Colorful Vegetarian Linguine Recipe

5 5 5
Colorful Vegetarian Linguine Recipe
Colorful Vegetarian Linguine Recipe photo by Taste of Home
Publisher Photo

Colorful Vegetarian Linguine Recipe

Read Reviews
5 5 5
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/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.
Originally published as Vegetarian Linguine in The Taste of Home Cookbook 2010, p62

Nutritional 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.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forColorful Vegetarian Linguine

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Iris Abbott User ID: 7470791 274494
Reviewed Sep. 25, 2017

"quick and easy meal for meatless Monday."

MY REVIEW
ejt325 User ID: 4790999 241926
Reviewed Jan. 17, 2016

"quick, easy, delicious. Plus, you really can't mess this up!"

MY REVIEW
Skinny12 User ID: 2675008 219079
Reviewed Jan. 28, 2015

"This so good, my husband couldn't say enough good things about this recipe. You'll just love it."

MY REVIEW
scoutmom55 User ID: 6837275 170391
Reviewed Nov. 4, 2014

"Ditto on the previous--been making this since it came out in the magazine. It is a definite family favorite. We like smoky provolone in it best and the fresh basil is worth the extra trouble. I would triple it if it fit in the skillet! Leftovers are good but there are rarely any left. We use a small amount of sweet onion chopped and cooked with the vegetables in place of the green onion (just personal preference). This is our favorite vegetarian recipe and we aren't vegetarians."

MY REVIEW
Sprowl User ID: 29186 108906
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."

Loading Image