Vegetarian LInguine
From notyourmomma 16 years ago
- 15 minutes to make
- Serves 6
One of those meals that make you feel virtuous. Also uses up lots of veggies that fulfill that all important veggie quotient for the day, and it tastes good. Often on the table when I haven't had time to shop and it uses up some of the pantry staples. Read more I like the touch of butter to help with the flavor of the whole wheat pasta. See less
Ingredients
- 8 ounces of uncooked whole wheat linguine noodles shopping list
- 2 medium zucchini, scrubbed and sliced thinly shopping list
- 1 lb of white button or crimini mushrooms, sliced shopping list
- 1/2 red onion, sliced shopping list
- 2 cloves of garlic minced shopping list
- 2 tbsp of olive oil shopping list
- 1 tbsp of butter shopping list
- 1 can of diced tomatoes, (sometimes I use the oregano flavored) shopping list
- 1 tsp of dried basil leaves shopping list
- 1/2 tsp of salt shopping list
- 1/4 tsp of crushed red pepper flakes shopping list
- 4 ounces of shredded provolone cheese shopping list
- 2 tbsp of shredded asiago cheese shopping list
How to make it
- Cook the whole wheat linguine according to package directions.
- While cooking the linguine,prep and fix the veggies.
- In a large skillet, heat the oil and butter, saute the zucchini, mushrooms, red onion and garlic.
- Cook 5 to 7 minutes to soften the mushrooms and wilt the zucchini and onions.
- Add tomatoes, salt, pepper and basil.
- Simmer for 3 minutes.
- Drain the linguine very well and add to the vegetable mixture.
- Sprinkle with both cheeses, toss and serve.
The Rating
Reviewed by 2 people-
A very nice alternative to a meat dish. I love the crimini mushrooms and the asiago cheese was a really nice touch.
hamildn
in loved it
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