TOH.(Taste of Home)
Looking for a tasty alternative to meat-and-potatoes meals? Try this colorful pasta dish, which is the brainchild of my oldest son. It's a stick-to-the-ribs supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone cheese.
CATEGORY: Lower Fat
TIME: Prep/Total Time: 30 min.
Yield: 6 servings.
6 ounces uncooked linguine
2 medium zucchini, thinly sliced
1/2 pound fresh mushrooms, sliced
2 green onions, chopped
1 clove garlic, 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 provolone cheese, shredded
3 Tablespoons shredded Parmesan cheese
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.
Drain linguine; add to vegetable mixture.
Sprinkle with cheeses and toss to coat.
Posted by Sass
One 1-cup serving (prepared with reduced-fat provolone)Calories:
11 gSaturated Fat: