Total TimePrep/Total Time: 30 min.
- 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 shredded provolone cheese
- 3 tablespoons shredded Parmesan cheese
- 2 teaspoons minced fresh basil
- 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.
Nutrition Facts1-1/2 cups: 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.
Feb 9, 2020
People need to do research. Vegan: no animal products Vegetarian: nothing with eyeballs so No meat, or seafood.
Jan 17, 2020
Yay!! A good tasting recipe! This is indeed vegetarian even with the cheese. That other person doesn’t realize that vegan recipes have no cheese, but vegetarian recipes allow for cheese, eggs, etc. Tasted great! A keeper! Thank you!!!
Nov 27, 2019
Parmesan cheese is not vegetarian!
Aug 9, 2019
There seems to be a typo in the recipe. For 6 servings it calls for just 6 ounces of pasta (enough for 2 people), while the other quantities seem appropriate for more servings. I think that they meant "16 ounces" of pasta - a full pound - for 6 servings as an entree. Either that, or the number of servings is listed incorrectly. I have my doubts about reviewers who claim to have followed all of the directions just as written. They either ended up with 6 tiny appetizer-sized portions or enough pasta for 2 people (with lots of veggies).
Jul 31, 2019
Delicious! I was not sure if my husband would like this since there was no meat in it. But he really liked it , the mushrooms take place of meat. It also helped having used my homemade pasta! Will be making this again for sure!!
Jul 4, 2019
YUMMY! Made this last night, made as written. Will definitely be making this often. Only change I will make is to serve with the cheese on the side instead of toss all at once. Looking forward to the leftovers! Thank you Jane!
Apr 14, 2019
This is a winner! Creamy and delicious vegetables. Some other reviews commented on the cheese seizing up, just add with the heat off and it's perfect!
Apr 2, 2019
This was a quick and surprisingly good meatless meal. I made it as written and baked some corn muffins to go with it.
Nov 12, 2018
I'm going to give this 5 stars even though I didn't get any due to the fact they ate it all before I got home!! I picked this recipe because we needed a meatless dinner to shake things up. It also looked to be rather easy and quick to make which I knew would be appreciated by whoever ended up in the kitchen making it while I was volunteering. I was so hungry when I got home and ready for a bite only to find it was gone. Based on the fact that they couldn't control themselves to leave enough for 2 of us coming up late, I trust it was good!
Oct 7, 2018
Super delicious and simple to make. It was a hit in my home. Hubby had seconds. Thank you.