Ingredients
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1/2 lb dried linguine
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1 tablespoon olive oil
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3 garlic cloves, minced
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2 portabella mushrooms, 3/4 pound, cut in half and sliced thin
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3 tablespoons dry white wine (you may substitute water or low-sodium canned beef broth) or 3 tablespoons red wine (you may substitute water or low-sodium canned beef broth)
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2 (14 1/2 ounce) cans no-salt-added diced tomatoes
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1/4 teaspoon crushed red pepper flakes
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1/2 teaspoon salt
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1/2 cup packaged fresh basil leaf, roughly chopped
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1/2 cup pasta water
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1/4 cup grated parmesan cheese
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3/4 lb broccoli floret, cut into bite-sized pieces
Instructions
- Bring a large pot of lightly salted water to a boil and cook the pasta to al dente, according to package directions.
- Meanwhile, heat the oil in a large nonstick skillet.
- Add the garlic, broccoli, and mushrooms.
- Cook over high heat, stirring for 2 minutes, until mushrooms begin to wilt.
- Reduce heat to low and add the wine, tomatoes, and crushed red pepper flakes.
- Cook, simmering slowly for 2 minutes, stirring twice.
- Add the basil and stir.
- Drain the pasta, reserving 1/2 cup pasta water.
- Add to the sauce, increase heat and boil for 1 minute to reduce slightly.
- Divide the pasta between 4 plates.
- Top with sauce and sprinkle with the cheese.
- Serve immediately.