Ingredients

½ pound linguine (but you can use any kind of pasta you want)

1 tablespoon olive oil

3 garlic cloves, minced

¾ pound broccoli florets, cut into bite-sized pieces

2 portobello mushrooms (about 3/4 pound) cut in half and sliced thin

3 tablespoons dry white or red wine (you may substitute water or low-sodium canned beef broth)

2 14 1/2-ounce no salt added canned chopped tomatoes

¼ teaspoon crushed red pepper flakes

½ teaspoon salt (optional)

½ cup fresh basil leaves, roughly chopped

¼ cup grated Parmesan cheese

Preparation

  1. Cook the pasta to al dente according to package directions. When it’s ready, pour in 1 cup of cold water (to stop the cooking process), and then drain it. Reserve 1/2 cup of the pasta water.

  2. Meanwhile, heat the oil in a large non-stick skillet. Add the garlic, broccoli, and mushrooms. Cook over high heat, stirring for 2 minutes, until mushrooms begin to wilt.

  3. Reduce heat to low and add the wine, tomatoes, and crushed red pepper flakes. Cook, simmering slowly for 2 minutes, stirring twice.

  4. Add the basil and stir.

  5. Add the pasta to the sauce, increase heat and boil for 1 minute to reduce slightly.

  6. Divide the pasta between 4 plates. Top with sauce and sprinkle with the cheese.

Serve immediately.