Linguine With Portabella Mushrooms and Broccoli
4
People talking
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
- Ready In:
- 35mins
- Serves:
- Units:
4
People talking
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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RECIPE MADE WITH LOVE BY
@MizEmerilLagasse
Contributor
@MizEmerilLagasse
Contributor
"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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Tasty but watery broth. Might be better with crushed tomatoes.Reply
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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.Reply
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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!!Reply
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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!!Reply
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