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    You are in: Home / Recipes / Linguine With Portabella Mushrooms and Broccoli Recipe
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    Linguine With Portabella Mushrooms and Broccoli

    Linguine With Portabella Mushrooms and Broccoli. Photo by LUv 2 BaKE

    1/2 Photos of Linguine With Portabella Mushrooms and Broccoli

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    MizEmerilLagasse's Note:

    Here is a very flavorful diabetic recipe that I really do just love. I have been posting all of the recipes that my Aunt has tried over the years that she has liked, and this has been one that we have made several times. Diabetic Exchange: 3 carbohydrate (3 bread/starch), 3 vegetable, 1 fat

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring a large pot of lightly salted water to a boil and cook the pasta to al dente, according to package directions.
    2. 2
      Meanwhile, heat the oil in a large nonstick skillet.
    3. 3
      Add the garlic, broccoli, and mushrooms.
    4. 4
      Cook over high heat, stirring for 2 minutes, until mushrooms begin to wilt.
    5. 5
      Reduce heat to low and add the wine, tomatoes, and crushed red pepper flakes.
    6. 6
      Cook, simmering slowly for 2 minutes, stirring twice.
    7. 7
      Add the basil and stir.
    8. 8
      Drain the pasta, reserving 1/2 cup pasta water.
    9. 9
      Add to the sauce, increase heat and boil for 1 minute to reduce slightly.
    10. 10
      Divide the pasta between 4 plates.
    11. 11
      Top with sauce and sprinkle with the cheese.
    12. 12
      Serve immediately.

    Ratings & Reviews:

    • on February 10, 2010

      35

      Tasty but watery broth. Might be better with crushed tomatoes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2009

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 15, 2006

      35

    Read All Reviews (5)

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    Nutritional Facts for Linguine With Portabella Mushrooms and Broccoli

    Serving Size: 1 (447 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 355.9
     
    Calories from Fat 60
    16%
    Total Fat 6.7 g
    10%
    Saturated Fat 1.8 g
    9%
    Cholesterol 5.5 mg
    1%
    Sodium 146.3 mg
    6%
    Total Carbohydrate 59.6 g
    19%
    Dietary Fiber 4.7 g
    19%
    Sugars 7.9 g
    31%
    Protein 15.6 g
    31%

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