Linguine with Portobello Mushrooms and Broccoli
- ½ pound linguine (but you can use any kind of pasta you want)
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- ¾ pound broccoli florets, cut into bite-sized pieces
- 2 portobello mushrooms (about 3/4 pound) cut in half and sliced thin
- 3 tablespoons dry white or red wine (you may substitute water or low-sodium canned beef broth)
- 2 14 1/2-ounce no salt added canned chopped tomatoes
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon salt (optional)
- ½ cup fresh basil leaves, roughly chopped
- ¼ cup grated Parmesan cheese
- Cook the pasta to al dente according to package directions. When it's ready, pour in 1 cup of cold water (to stop the cooking process), and then drain it. Reserve 1/2 cup of the pasta water.
- Meanwhile, heat the oil in a large non-stick skillet. Add the garlic, broccoli, and mushrooms. Cook over high heat, stirring for 2 minutes, until mushrooms begin to wilt.
- Reduce heat to low and add the wine, tomatoes, and crushed red pepper flakes. Cook, simmering slowly for 2 minutes, stirring twice.
- Add the basil and stir.
- Add the pasta to the sauce, increase heat and boil for 1 minute to reduce slightly.
- Divide the pasta between 4 plates. Top with sauce and sprinkle with the cheese.
- Serve immediately.
|Per Serving:||365 calories (17% calories from fat), 16 g protein, 7 g total fat (2.0 g saturated fat), 61 g carbohydrate, 7 g dietary fiber, 5 mg cholesterol, 169 mg sodium|
|Exchanges:||3 carbohydrate (3 bread/starch), 3 vegetable, 1 fat|