Linguine With Portabella Mushrooms And Broccoli Recipes

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LINGUINE WITH PORTOBELLO MUSHROOMS



Linguine with Portobello Mushrooms image

Portobello mushrooms are a really good meat substitute, especially when they are grilled. If possible, use fresh herbs in this recipe.

Provided by Maryanne

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 8

Number Of Ingredients 10

4 portobello mushroom caps
2 tablespoons extra virgin olive oil
1 pound linguine pasta
1 teaspoon red wine vinegar
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh basil
½ teaspoon chopped fresh rosemary
2 cloves garlic, peeled and crushed
2 teaspoons lemon juice
salt and pepper to taste

Steps:

  • Preheat the oven broiler.
  • Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
  • Brush the mushrooms with 1/2 the olive oil, and arrange on a medium baking sheet. Broil in the prepared oven 6 to 8 minutes, turning frequently, until browned and tender.
  • Cut the mushrooms into 1/4 inch slices, and place in a medium bowl. Mix with the remaining olive oil, red wine vinegar, oregano, basil, rosemary, garlic, and lemon juice. Season with salt and pepper.
  • In a large bowl, toss together cooked linguine and the mushroom mixture.

Nutrition Facts : Calories 250.2 calories, Carbohydrate 44.6 g, Fat 4.8 g, Fiber 2.8 g, Protein 9 g, SaturatedFat 0.8 g, Sodium 151.8 mg, Sugar 2.9 g

LINGUINE WITH PORTABELLA MUSHROOMS AND BROCCOLI



Linguine With Portabella Mushrooms and Broccoli image

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

Provided by MizEmerilLagasse

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 356, Fat 6.7, SaturatedFat 1.8, Cholesterol 5.5, Sodium 146.3, Carbohydrate 59.7, Fiber 4.8, Sugar 7.9, Protein 15.6

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