Linguine with Portabella Mushrooms and Broccoli
Elevate your weeknight dinner routine with this irresistible Linguine with Portabella Mushrooms and Broccoli recipe. Perfectly cooked linguine is tossed with tender broccoli florets and hearty Portabella mushrooms, all sautéed in a subtly spiced garlic and olive oil blend. A dash of red pepper flakes adds just the right amount of heat, while the optional sprinkle of Parmesan cheese takes this dish to the next level. Ready in just 30 minutes, this vegetarian pasta dish is a delightful blend of earthy, fresh, and savory flavors that's both light and satisfying. Ideal for busy evenings yet elegant enough for entertaining, this quick and easy recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 2 large Portabella mushrooms
- 3 cups broccoli florets
- 3 tbsp olive oil
- 4 cloves garlic
- 0.5 tsp red pepper flakes
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the rest and set the pasta aside.
While the pasta cooks, prepare the vegetables. Slice the Portabella mushrooms into thin strips, and chop the broccoli florets into bite-sized pieces.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they release their moisture and are browned. Remove the mushrooms from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped broccoli florets and sauté for 3-4 minutes until they turn bright green. Add 2-3 tablespoons of the reserved pasta water to the skillet, cover, and steam the broccoli for another 3 minutes until tender crisp.
Uncover the skillet and add the minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
Return the cooked mushrooms to the skillet, then add the cooked linguine. Mix everything together and season with salt and black pepper to taste.
If the pasta seems dry, add more of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Serve immediately, topped with grated Parmesan cheese (if using). Enjoy!
Nutrition Facts
Calories |
2020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 4374 mg | 190% | |
| Total Carbohydrate | 215.5 g | 78% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 16.3 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1543 mg | 119% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1564 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
