Colorful Vegetarian Linguine

Total Time Prep/Total Time: 30 min.
Yield 6 servings
Test Kitchen Approved
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

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

Directions

  1. 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.
  2. 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.

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
Recipe Creator

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