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Colorful Vegetarian Linguine

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
  • 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

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.
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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Reviews

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Average Rating:
  • Iris Abbott
    Sep 25, 2017

    Quick and easy meal for meatless Monday.

  • ejt325
    Jan 17, 2016

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

  • Skinny12
    Jan 28, 2015

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

  • scoutmom55
    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.

  • Sprowl
    Feb 13, 2013

    I've been making this since it came out inQuick Cooking magazine in Jan. 2002. Very nice recipe for Lent.