Linguine With Portobello Mushrooms And Broccoli Recipes

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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.

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

PASTA WITH MUSHROOMS AND BROCCOLI



Pasta With Mushrooms and Broccoli image

Broccoli stems and flowers can be prepared and cooked separately, like two different vegetables. For this pasta I used a vegetable peeler to shred the broccoli stems into thin ribbons, which I cooked briefly with the mushrooms. I sliced the crowns very thin and blanched them briefly with the pasta. The result is a dish with different textures and shades of green: the stems should be crisp-tender, their color faded. The crowns will be bright green, and 2 to 2 1/2 minutes cooking will render them tender but not mushy.

Provided by Martha Rose Shulman

Categories     dinner

Time 30m

Yield Serves 4

Number Of Ingredients 8

2 large stalks broccoli (stems and crowns)
2 tablespoons extra-virgin olive oil
1/2 pound mushrooms, sliced 1/3 to 1/2 inch thick
2 garlic cloves, minced
Salt and freshly ground pepper
1 teaspoon fresh thyme leaves (optional)
8 ounces spaghetti
Freshly grated Parmesan

Steps:

  • Cut broccoli stalks away from crowns and peel stalks. Use a vegetable peeler to shave stalks into thin ribbons. Set aside. Cut crowns into thin slices (about 1/4 inch). Combine with the little flower buds that fall off onto your cutting surface in a bowl.
  • Begin heating a large pot of water for the pasta. Heat 1 tablespoon of the oil over medium-high heat in a large, heavy skillet. Add sliced mushrooms and sauté until lightly colored and beginning to sweat, 3 to 5 minutes. Reduce heat to medium, add salt to taste, another tablespoon of oil, and shaved broccoli stems. Continue to sauté until the broccoli stem ribbons are crisp-tender, 3 to 5 minutes. Add garlic and thyme, season to taste with salt and pepper, and cook, stirring, until garlic smells fragrant, 30 seconds to a minute. Remove from heat.
  • When water in the pasta pot comes to a boil, add salt to taste and spaghetti. Set timer for 2 minutes less than the cooking time suggested on the package. When it goes off, add thinly sliced broccoli crowns and flower buds, and cook 2 minutes more, or until the pasta is al dente. Using a ladle, transfer 1/2 cup of the pasta cooking water to the pan with the mushrooms and shaved broccoli stems. Drain the pasta and broccoli and toss with the mushroom and stem mixture, either in a large bowl or right in the pan. Serve with Parmesan cheese.

HEARTY PORTOBELLO LINGUINE



Hearty Portobello Linguine image

If you love Mediterranean cuisine, you'll love this entree! It turns any night into a special occasion. I like to serve it with fresh bread and a crisp white wine. -Tre Balchowsky, Sausalito, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 package (9 ounces) refrigerated linguine
1/4 cup olive oil
4 large portobello mushroom caps (about 3/4 pound), halved and thinly sliced
3 garlic cloves, minced
3 plum tomatoes, chopped
1/3 cup pitted Greek olives, halved
1 teaspoon Greek seasoning
3/4 cup crumbled tomato and basil feta cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, olives and Greek seasoning; cook and stir 2 minutes., Drain linguine; add to pan and toss to coat. Serve with cheese.

Nutrition Facts : Calories 422 calories, Fat 21g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 763mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein.

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

PASTA WITH PORTOBELLO MUSHROOMS



Pasta With Portobello Mushrooms image

The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

8 ounces portobello mushrooms
3 cloves garlic
2 or 3 thyme sprigs
1/2 cup extra virgin olive oil
Salt and pepper to taste
1/4 cup dried porcini mushrooms, optional
3 cups tomatoes, peeled, seeded and chopped (canned are fine)
1 pound penne or other cut pasta
Freshly grated Parmesan cheese

Steps:

  • Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
  • Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
  • Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.

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