Vegetarian Linguine -- e-w
Source of Recipe
Adapted From: Quick Cooking 2002 �J. Bone; Cape Coral, FL
Vegetarian Linguine -- e-w
Serves: 6
6 oz. Uncooked linguine
2 medium zucchini, thinly sliced
1/2 lb. mushrooms, sliced
2 green onions, chopped
1 garlic clove, minced
2 T. stick margarine
1 T. olive or canola oil
1 large tomato, chopped
2 tsp. minced fresh basil
1/4 tsp. salt
1/4 tsp. pepper
4 oz. reduced-fat provolone cheese, shredded
3 T. shredded Parmesan cheese
Cook linguine according to package directions. Meanwhile, in a large skillet saut� the next 4 ingredients in margarine and canola 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.
One 1-cup serving equals: 216 calories�11 gm fat (3gm saturated)�12 mg cholesterol�377 mg sodium�22 gm carbohydrate�22 gm carbohydrate�3 gm fiber�12 gm protein +++EXC: 1 starch�1 lean meat�1 vegetable�1 fat +++WWP:5
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