Linguine With Portabella Mushrooms and Broccoli
Ready In: 35 mins
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 1/2ounce) 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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