Mushroom Linguine with Tomatoes
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
737
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 737 cal. | (35 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.3 g | (71 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 42 μg | (70 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 255 μg | (85 %) | ||
| Pantothenic acid | 6 mg | (100 %) | ||
| Biotin | 45.8 μg | (102 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 114 mg | (120 %) | ||
| Potassium | 2,215 mg | (55 %) | ||
| Calcium | 271 mg | (27 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 205 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 7 Tbsps extra virgin olive oil (divided)
- 6 cups assorted Wild mushroom (cleaned and sliced)
- 9 cups Plum tomato (rinsed; seeded and roughly chopped)
- 1 handful fresh Basil (chopped)
- 6 cloves garlic cloves (peeled and minced)
- ½ tsp crushed Red pepper flakes (optional)
- 16 ozs Linguine
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 cup Parmesan (grated)
Preparation steps
1.
Heat 4 tablespoons oil in large heavy-bottomed skillet, set over medium-high heat. Add mushrooms; sauté until tender, about 8 minutes. Add tomatoes, basil, garlic, and crushed red pepper, if desired; stir until heated through.
2.
Meanwhile, cook linguine in large pot of boiling salted water until al dente. Drain. Return linguine to pot. Add 3 tablespoons oil; toss gently to coat. Add mushroom and tomato mixture to pasta; toss to coat. Season with salt and pepper. Transfer linguine to serving bowls, sprinkle with grated cheese and serve.
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