Linguine with Mushrooms and Broccoli
Serves 4
Time 20 min
Use a variety of mushrooms (portabello, shiitake, button, cremini, etc.) in this Asian-influenced main course, if you like. Dried fettucine or spaghetti both work well, too.
Special Diets:
Ingredients
- 1 pound dried linguine
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon canola oil
- 1 head broccoli, cut into small florets
- 1/2 pound button mushrooms, sliced
- 1/4 pound shiitake mushrooms, sliced
- 1/4 teaspoon crushed red chile flakes
- 3 cloves garlic, finely chopped
- 1 tablespoon low-sodium shoyu
- 1 lemon, juice of
- 1/2 cup grated parmesan
Method
Cook pasta according to directions on package.
Meanwhile, heat oils in a large skillet over medium heat.
Add broccoli and a sprinkling of water to prevent it from sticking and cook for 5 minutes.
Add mushrooms, chile flakes, garlic and continue to cook, stirring occasionally, until broccoli is just tender, about 3 minutes.
Add cooked and drained pasta, shoyu, and lemon juice and toss gently to combine.
Sprinkle with parmesan cheese and serve immediately.
Nutritional Info:
Per serving: 620 calories (80 from fat), 9g total fat, 3g saturated fat, 10mg cholesterol, 300mg sodium, 107g carbohydrates (9g dietary fiber, 6g sugar), 30g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 pound dried linguine
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon canola oil
- 1 head broccoli, cut into small florets
- 1/2 pound button mushrooms, sliced
- 1/4 pound shiitake mushrooms, sliced
- 1/4 teaspoon crushed red chile flakes
- 3 cloves garlic, finely chopped
- 1 tablespoon low-sodium shoyu
- 1 lemon, juice of
- 1/2 cup grated parmesan