This pasta dish is so easy to prepare by combining the cooked linguine and the sautéed vegetables. If you are avoiding meat, this is your healthy alternative too. Its taste is so cheesy and the texture is crisp tender.
Ingredients
- 2 tablespoons butter
- 6 ounces uncooked linguine
- 1 tablespoon olive oil
- 2 medium thinly sliced zucchini
- ½ pound sliced fresh mushrooms
- 1 large chopped tomato
- ¼ teaspoon pepper
- 2 chopped green onions
- 1 minced garlic clove
- ½ teaspoon salt
- 3 tablespoons shredded Parmesan cheese
- 1 cup shredded provolone cheese
- 2 teaspoons minced fresh basil
How to Make It
- Follow the package direction in cooking the linguine, drain and set aside.
- Heat in a large skillet the butter and oil combined on medium heat.
- Sauté the mushrooms and zucchini and cook for three to five minutes.
- Stir fry the tomato, garlic, onions and the seasonings. Simmer with cover on low heat for three minutes.
- Add the vegetable mixture to the linguine.
- Toss to coat and sprinkle with basil and cheeses. Toss again to combine well. Enjoy!
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 260 kcal Calories from Fat: 117 kcal |
|
% Daily Value*
|
| Total Fat 13 g 37% |
Saturated Fat 7 g 35% |
Trans Fat 0.0 g |
Cholesterol 25 mg 8% |
Sodium 444 mg 7% |
carbohydrates 26 g 20% |
Dietary Fiber 2 g 5% |
Sugars 3 g 3% |
Protein 12 g 24% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |