Name: Colorful Vegetarian Linguine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Europe, Italian
Ingredients: 6 ounces uncooked linguine; 2 medium zucchini, thinly sliced; 1/2 pound fresh mushrooms, sliced; 2 green onions, chopped; 1 garlic clove, minced; 2 tablespoons butter; 1 tablespoon olive oil; 1 large tomato, chopped; 2 teaspoons minced fresh basil; 1/2 teaspoon salt; 1/4 teaspoon pepper; 4 ounces reduced-fat provolone cheese, shredded; 3 tablespoons shredded Parmesan cheese

Looking for a tasty alternative to meat and potatoes meals? Try some vegetarian recipes, starting with this colorful pasta dish. It's a hearty supper that takes advantage of fresh mushrooms, zucchini and other vegetables.—Jane Bone, Cape Coral, Florida

Test Kitchen Approved

Colorful Vegetarian Linguine

0 | 0 Reviews Add your review

Yield: 6 servings

Prep: 15 min

Cook: 15 min

Save Saved Saving email print

Ingredients

6 ounces uncooked linguine
2 medium zucchini, thinly sliced
1/2 pound fresh mushrooms, sliced
2 green onions, chopped
1 garlic clove, minced
2 tablespoons butter
1 tablespoon olive oil
1 large tomato, chopped
2 teaspoons minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces reduced-fat provolone cheese, shredded
3 tablespoons shredded Parmesan cheese

Text Ingredients

Directions

Cook linguine according to package directions. Meanwhile, in a large skillet, saute the zucchini, mushrooms, onions and garlic in butter and oil for 3-5 minutes. Add the tomato, basil, salt and pepper; cover and simmer for 3 minutes.

Drain linguine; add to vegetable mixture. Sprinkle with cheeses and toss to coat.

Nutrition Facts

1-1/2 cups: 243 calories, 11g fat (5g saturated fat), 22mg cholesterol, 417mg sodium, 26g carbohydrate (4g sugars, 3g fiber), 12g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.

Loading Popular in the Community

Loading Reviews