Linguine With Portabella Mushrooms and Broccoli
photo by LUv 2 BaKE
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄2 lb dried linguine
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 3⁄4 lb broccoli floret, cut into bite-sized pieces
- 2 portabella mushrooms, 3/4 pound, cut in half and sliced thin
- 3 tablespoons dry white wine (you may substitute water or low-sodium canned beef broth) or 3 tablespoons red wine (you may substitute water or low-sodium canned beef broth)
- 2 (14 1/2 ounce) cans no-salt-added diced tomatoes
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon salt (optional)
- 1⁄2 cup packaged fresh basil leaf, roughly chopped
- 1⁄2 cup pasta water
- 1⁄4 cup grated parmesan cheese
directions
- Bring a large pot of lightly salted water to a boil and cook the pasta to al dente, according to package directions.
- Meanwhile, heat the oil in a large nonstick 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.
- Drain the pasta, reserving 1/2 cup pasta water.
- Add 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.
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Reviews
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With such a quick cook of the canned tomatoes, it doesn't really give them a taste to get that acidy taste out of them. I ended up having to cook mine for a long time because I added the tomatoes juice (when it shouldn't have been), and no pasta water. The only way I'd probably do this recipe again would be with fresh tomatoes. I added some yellow squash, which made it pretty with all the different colors. So, even though I messed up a little bit, I don't know how much better this would have tasted.
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This is an excellent pasta vegetable dish with lots of vegetables - just the way I like it! I enjoyed the mildness of the sauce that made the natural flavours of the blend of vegetables stand out. I used a 28 oz can of diced tomatoes with herbs and spices, and used 1 tsp dried basil plus 1/2 tsp oregano instead of the fresh basil. I also didn't add the 1/2 cup water, as I found it quite moist and saucy already. Thanks a lot for the great recipe!!
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I made this as directed, except that I used fresh plum tomatoes in place of canned, and I used some white mushrooms in addition to the portobellas since mine was small. I liked this recipe because there's a lot more veggies in relation to the pasta - often it's the other way around, and I end up adding more vegetables. The basil makes this so I wouldn't recommend doing anything but fresh here. Thank you for a great weeknight recipe.
Tweaks
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This is an excellent pasta vegetable dish with lots of vegetables - just the way I like it! I enjoyed the mildness of the sauce that made the natural flavours of the blend of vegetables stand out. I used a 28 oz can of diced tomatoes with herbs and spices, and used 1 tsp dried basil plus 1/2 tsp oregano instead of the fresh basil. I also didn't add the 1/2 cup water, as I found it quite moist and saucy already. Thanks a lot for the great recipe!!
RECIPE SUBMITTED BY
MizEmerilLagasse
Stafford, 0