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.

  • 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 red chile flakes
  • 3 cloves garlic, finely chopped
  • 1 tablespoon low sodium shoyu
  • 1 lemon, juice of
  • 1/2 cup grated parmesan cheese
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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. Add cooked and drained pasta, shoyu, and lemon juice and toss gently to combine. Spinkle 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 carbohydrate (9g 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.

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