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vegetable-cheese linguine

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Private Recipe by
Sharon Colyer
Louisville, KY

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.

yield serving(s)
prep time 40 Min
cook time 15 Min
method Stove Top

Ingredients For vegetable-cheese linguine

  • vegetable cooking spray
  • 4 oz
    fresh shiitake mushrooms, sliced
  • 1 clove
    garlic, minced (optional)
  • 1/4 c
    green onions, sliced
  • 1 c
    fresh spinach, torn
  • 1 c
    plum tomato, seeded and diced
  • 1/4 c
    fresh parsley, minced
  • 2 Tbsp
    canned low-sodium chicken or vegetable broth, undiluted
  • 3 oz
    linguine, uncooked
  • 3 Tbsp
    parmesan cheese, freshly grated or vegetarian alternative

How To Make vegetable-cheese linguine

  • 1
    Coat 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.
  • 2
    Cook 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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