Make it simple. Make it good for your brain. Counter your holiday eating with a forkful of colorful vegetables, mushrooms and whole-wheat pasta.

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5 from 1 vote

Linguine with Mushrooms and Vegetables

Photo By Delancey Prince
Make it simple. Make it good for your brain. Counter your holiday eating with a forkful of colorful vegetables, mushrooms and whole-wheat pasta.
Course: Main Course
Cuisine: Italian
Keyword: Linguine, Mushrooms, Vegetables, Vegetarian

Ingredients

  • 8 oz whole wheat linguine
  • 1 tbsp Olive Oil
  • 3 cloves garlic cloves, minced or crushed
  • 3/4 cup bite-size Broccoli florets
  • 1 cup sliced mushrooms or 2 portobello mushrooms, gills removed and sliced
  • 3 tbsp dry red wine
  • 28 oz can no-salt diced tomatoes, drained
  • 1 Pinch Sea Salt
  • 1/2 cup freshly grated Parmesan cheese
  • Garnish Red pepper flakes, Italian herbs

Instructions

  • Cook pasta according to package.
  • While pasta is cooking, heat oil in a large, nonstick skillet.
  • Saute the garlic, broccoli and mushrooms. Cook on high heat for 2 minutes, stirring mixture. Reduce the heat to low and add the wine, tomatoes, and salt.
  • Divide pasta on 4 plates and top with sauce. Garnish with parmesan and spices.

Notes

Still need something sweet? Consider our Dark Chocolate Minty Mousse recipe for dessert: https://healthybrains.org/dark-chocolate-minty-mousse/.
     
Recipe adapted from Cleveland Clinic Health Essentials Team: https://health.clevelandclinic.org/recipe-linguine-with-spicy-broccoli-and-portobello-mushrooms/
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