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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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One of those meals that make you feel virtuous. Also uses up lots of veggies that fulfill that all important veggie quotient for the day, and it tastes good. Often on the table when I haven't had time to shop and it uses up some of the pantry staples. Read more . I like the touch of butter to help with the flavor of the whole wheat pasta. Ingredients:
8 ounces of uncooked whole wheat linguine noodles |
2 medium zucchini, scrubbed and sliced thinly |
1 lb of white button or crimini mushrooms, sliced |
1/2 red onion, sliced |
2 cloves of garlic minced |
2 tbsp of olive oil |
1 tbsp of butter |
1 can of diced tomatoes, (sometimes i use the oregano flavored) |
1 tsp of dried basil leaves |
1/2 tsp of salt |
1/4 tsp of crushed red pepper flakes |
4 ounces of shredded provolone cheese |
2 tbsp of shredded asiago cheese |
Directions:
1. Cook the whole wheat linguine according to package directions.
2. While cooking the linguine,prep and fix the veggies.
3. In a large skillet, heat the oil and butter, saute the zucchini, mushrooms, red onion and garlic.
4. Cook 5 to 7 minutes to soften the mushrooms and wilt the zucchini and onions.
5. Add tomatoes, salt, pepper and basil.
6. Simmer for 3 minutes.
7. Drain the linguine very well and add to the vegetable mixture.
8. Sprinkle with both cheeses, toss and serve.
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