Vegetarian Linguine Recipe

5 21 26
Vegetarian Linguine Recipe
Vegetarian Linguine Recipe photo by Taste of Home
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Vegetarian Linguine Recipe

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5 21 26
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 tablespoons butter
  • 1 tablespoon olive oil
  • 2 medium zucchini, thinly sliced
  • 1/2 pound fresh mushrooms, sliced
  • 1 large tomato, chopped
  • 2 green onions, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup provolone cheese, shredded
  • 3 tablespoons shredded Parmesan cheese
  • 2 teaspoons minced fresh basil

Directions

Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium heat. Add zucchini and mushrooms; saute 3-5 minutes. Add tomato, onions, garlic and seasonings. Reduce heat; simmer, covered, about 3 minutes. Drain linguine; add to vegetable mixture. Sprinkle with cheeses and basil. Toss to coat. Yield: 6 servings.
Originally published as Vegetarian Linguine in Quick Cooking January/February 2002, p29

Nutritional Facts

1-1/2 cupss: 260 calories, 13g fat (7g saturated fat), 25mg cholesterol, 444mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 12g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 medium-fat meat, 1 vegetable.

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  • 6 ounces uncooked linguine
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 medium zucchini, thinly sliced
  • 1/2 pound fresh mushrooms, sliced
  • 1 large tomato, chopped
  • 2 green onions, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup provolone cheese, shredded
  • 3 tablespoons shredded Parmesan cheese
  • 2 teaspoons minced fresh basil
  1. Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium heat. Add zucchini and mushrooms; saute 3-5 minutes. Add tomato, onions, garlic and seasonings. Reduce heat; simmer, covered, about 3 minutes. Drain linguine; add to vegetable mixture. Sprinkle with cheeses and basil. Toss to coat. Yield: 6 servings.
Originally published as Vegetarian Linguine in Quick Cooking January/February 2002, p29

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Reviews forVegetarian Linguine

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Savannah User ID: 9441917 285634
Reviewed Mar. 26, 2018

"Super easy to make! Made for a friend and I for dinner, I’m not a vegetarian but she is and I wanted something we’d both like. I added a little more butter at the end and topped with grated Parmesan. So tasty!"

MY REVIEW
Stephanie User ID: 9413584 282530
Reviewed Jan. 23, 2018

"Great great recipe! Very fresh. I added more garlic and a bit of pasta sauce for more flavor. The family enjoyed it. I will be making this again! A !"

MY REVIEW
Patricia User ID: 9074603 281956
Reviewed Jan. 12, 2018

"I made this but cut the recipe in half for two people. It wasn't bad but seemed to lack something, rather bland. For us this is not a keeper. I didn't like the clumping of the shredded provolone cheese."

MY REVIEW
NoodleNel User ID: 6393598 272436
Reviewed Aug. 30, 2017

"My 16 year old daughter decided to go vegetarian,, so I try to incorporate some vegetarian meals into the meal line-up. This turned outd out great. I used Shredded Italian cheese mixture instead of the other two cheese.."

MY REVIEW
cariboocook User ID: 8196226 270331
Reviewed Aug. 4, 2017

"This is delicious. I will definitely be making this often. The only problem I had was the cheese melting and clumping together when I mixed it into the vegies and linguine. The next time I make it I will add the basil to the vegies and linguine mixture and toss. Then only sprinkle the cheeses on top to serve. Thanks for a great tasting recipe."

MY REVIEW
ToniHudson User ID: 2011212 103936
Reviewed Oct. 12, 2013

"Excellent. I will be making this again and again."

MY REVIEW
c.mca User ID: 7154190 52793
Reviewed Feb. 27, 2013

"Loved it! I will be making this again. I added too much basil, but you couldn't even tell. VERY good!"

MY REVIEW
Kidcook101 User ID: 7067132 97842
Reviewed Jan. 17, 2013

"Mmmm...yum. I enjoyed making and eating this, but it wasn't really somthing to remeber."

MY REVIEW
Dot333 User ID: 1443775 34199
Reviewed Dec. 5, 2012

"I've made this recipe many times and everyone in my family loves it. It has a lot of flavor! I've made it as a side dish and a main dish."

MY REVIEW
daisey5 User ID: 146806 76068
Reviewed Aug. 21, 2012

"This was so good. I also used some chicken in it."

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