Linguine with Mushrooms and Broccoli

Linguine with Mushrooms and Broccoli

Serves 4
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.
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
You must be signed in to use shopping lists. Sign in or create account
Cancel
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, (9 g dietary fiber, 6g sugar), 30g protein.
Special Diets: 

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. See our Terms of Service.

Recipe Discussion