Bistro Vegetable Linguini Food

VEGETARIAN LINGUINE

Vegetarian Linguine image

Looking for a tasty alternative to the usual meat-and-potatoes meals? Try this colorful pasta dish. My oldest son came up with the scrumptious supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone. -Jane Bone, Cape Coral, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

6 ounces uncooked linguine
2 tablespoons butter
1 tablespoon olive oil
2 medium zucchini, thinly sliced
1/2 pound fresh mushrooms, sliced
1 large tomato, chopped
2 green onions, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded provolone cheese
3 tablespoons shredded Parmesan cheese
2 teaspoons minced fresh basil

Steps:

Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium heat. Add zucchini and mushrooms; saute 3-5 minutes. Add tomato, onions, garlic and seasonings. Reduce heat; simmer, covered, about 3 minutes., Drain linguine; add to vegetable mixture. Sprinkle with cheeses and basil. Toss to coat.

Nutrition Facts : Calories 260 calories, Fat 13g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 444mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

COLORFUL VEGETARIAN LINGUINE

Colorful Vegetarian Linguine image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 243 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 417mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

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