Linguine With Portobello Mushrooms And Broccoli

• 1/2 pound linguine (but you can use any kind of pasta you want)
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 3/4 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
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt (optional)
• 1/2 cup fresh basil leaves, roughly chopped
• 1/4 cup grated Parmesan cheese

1. 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. 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. 3. Reduce heat to low and add the wine, tomatoes, and crushed red pepper flakes. Cook, simmering slowly for 2 minutes, stirring twice.
4. 4. Add the basil and stir.
5. 5. Add the pasta to the sauce, increase heat and boil for 1 minute to reduce slightly.
6. 6. Divide the pasta between 4 plates. Top with sauce and sprinkle with the cheese.
7. Serve immediately.

linguine, olive oil, garlic, broccoli florets, portobello mushrooms, dry white, salt, ubc, salt, fresh basil, ubc

Taken from www.epicurious.com/recipes/member/views/linguine-with-portobello-mushrooms-and-broccoli-50135124 (may not work)