vegetable-cheese linguine
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Another, tasty dish from Cooking Light Cookbook 1994. A side dish of pasta, vegetables, and options of chicken or vegetable broth and Parmesan cheese or a vegetarian alternative. Very healthy! Tweaked by adding optional minced garlic.
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yield
serving(s)
prep time
40 Min
cook time
15 Min
method
Stove Top
Ingredients For vegetable-cheese linguine
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vegetable cooking spray
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4 ozfresh shiitake mushrooms, sliced
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1 clovegarlic, minced (optional)
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1/4 cgreen onions, sliced
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1 cfresh spinach, torn
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1 cplum tomato, seeded and diced
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1/4 cfresh parsley, minced
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2 Tbspcanned low-sodium chicken or vegetable broth, undiluted
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3 ozlinguine, uncooked
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3 Tbspparmesan cheese, freshly grated or vegetarian alternative
How To Make vegetable-cheese linguine
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1Coat a large nonstick skillet, with cooking spray; place over medium-high heat, until hot. Add mushrooms and green onions; sauté 3 minutes. Add spinach and next 3 items; cook 1 minute. Set aside, and keep warm.
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2Cook pasta according to package, omitting salt and fat; drain. Place pasta in a large bowl; add cheese, tossing well. Add mushroom mixture, and toss gently. Serve immediately. Makes 2 servings. (240 cal per 2 cup serving) Nutrition: 4.4 g fat (1.9 g sat), 7 mg chol, 206 mg sodium, 39.3 g carb, 3.8 g fiber, 11.9 g protein. Nutrition values are for original recipe. Vegetable broth and Parmesan cheese alternative values would be different, but those are not available to me. You can check packages for comparisons.
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