LINGUINE WITH PORTOBELLO MUSHROOMS AND BROCCOLI

LINGUINE WITH PORTOBELLO MUSHROOMS AND BROCCOLI image

Categories Pasta

Yield 4

Number Of Ingredients 11

½ pound linguine (but you can use any kind of pasta you want)
1 tablespoon olive oil
3 garlic cloves, minced
¾ pound broccoli florets, cut into bite-sized pieces
2 portobello mushrooms (about 3/4 pound) cut in half and sliced thin
3 tablespoons dry white or red wine (you may substitute water or low-sodium canned beef broth)
2 14 1/2-ounce no salt added canned chopped tomatoes
¼ teaspoon crushed red pepper flakes
½ teaspoon salt (optional)
½ cup fresh basil leaves, roughly chopped
¼ cup grated Parmesan cheese

Steps:

1. Cook the pasta to al dente according to package directions. When it's ready, pour in 1 cup of cold water (to stop the cooking process), and then drain it. Reserve 1/2 cup of the pasta water. 2. Meanwhile, heat the oil in a large non-stick skillet. Add the garlic, broccoli, and mushrooms. Cook over high heat, stirring for 2 minutes, until mushrooms begin to wilt. 3. Reduce heat to low and add the wine, tomatoes, and crushed red pepper flakes. Cook, simmering slowly for 2 minutes, stirring twice. 4. Add the basil and stir. 5. Add the pasta to the sauce, increase heat and boil for 1 minute to reduce slightly. 6. Divide the pasta between 4 plates. Top with sauce and sprinkle with the cheese. Serve immediately.