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5* Colorful Vegetarian Linguine

Source of Recipe

.
VE: 5* Colorful Vegetarian Linguine

The Taste of Home Cookbook 2010
4 reviews rate this recipe 5 Stars
Exchanges
Prep/Total Time: 30 min.
Yield: 6 servings.

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.—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:
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.

1-1/2 cups equals 243 calories, 11 g fat (5 g saturated fat), 22 mg cholesterol, 417 mg sodium, 26 g carbohydrate, 3 g fiber, 12 g protein. ++++ Exchanges: 1 starch, 2 lean meat 1 vegetable 1 fat.