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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
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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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.