Heart Healthy Broccoli Rabe and Mushroom Linguine Recipe

               
Tender broccoli rabe joins multigrain pasta, leeks, and white wine in this elegant linguine dish. A creamy mushroom sauce is ladled over the pasta for a decadent (and heart-healthy!) finish you will not forget.
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Ingredients
Recipe yields 10 servings
1 lb multigrain linguine
1 bunch broccoli rabe or spinach, washed and chopped
1/4 cup extra virgin olive oil
1 1/2 lbs shiitake mushrooms, stems removed and sliced
2 leeks, chopped
3 garlic cloves, finely chopped
1/2 tsp black pepper
1/8 tsp crushed red pepper flakes (optional)
2 Tbsp finely chopped thyme
1/2 cup dry white wine
1/2 cup skim milk
1/4 cup grated Romano cheese
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Directions
Step 1

In a large pot, cook pasta according to package directions.

Step 2

In another large pot, bring water to a boil. Add broccoli rabe (or spinach), and cook until bright green, about 1 minute. Drain in a colander or sieve and set aside.

Step 3

In a large deep skillet, heat oil over medium-high heat until hot. Add the mushrooms and cook until deeply golden and tender, about 10 minutes.

Step 4

Add leeks, broccoli rabe, garlic, black pepper, red pepper (if using) and thyme. Cook for 3 to 4 minutes, stirring occasionally. Add wine; cook for 30 seconds.

Step 5

Reduce heat to medium and stir in milk. Cook until milk is heated through. In a large bowl, toss pasta with mushroom sauce and cheese. Serve immediately.

Time: 45 minutes
Servings: 10
Calories: 244
Make this for:
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:244
total fat:7g
sat fat:1g
cholesterol:3mg
sodium:72mg
total carb:37g
fibers:5g
proteins:10g

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Heart Healthy Broccoli Rabe and Mushroom Linguine Recipe

Ingredients
Recipe yields 10 servings
1 lb multigrain linguine
1 bunch broccoli rabe or spinach, washed and chopped
1/4 cup extra virgin olive oil
1 1/2 lbs shiitake mushrooms, stems removed and sliced
2 leeks, chopped
3 garlic cloves, finely chopped
1/2 tsp black pepper
1/8 tsp crushed red pepper flakes (optional)
2 Tbsp finely chopped thyme
1/2 cup dry white wine
1/2 cup skim milk
1/4 cup grated Romano cheese
Directions
Step 1

In a large pot, cook pasta according to package directions.

Step 2

In another large pot, bring water to a boil. Add broccoli rabe (or spinach), and cook until bright green, about 1 minute. Drain in a colander or sieve and set aside.

Step 3

In a large deep skillet, heat oil over medium-high heat until hot. Add the mushrooms and cook until deeply golden and tender, about 10 minutes.

Step 4

Add leeks, broccoli rabe, garlic, black pepper, red pepper (if using) and thyme. Cook for 3 to 4 minutes, stirring occasionally. Add wine; cook for 30 seconds.

Step 5

Reduce heat to medium and stir in milk. Cook until milk is heated through. In a large bowl, toss pasta with mushroom sauce and cheese. Serve immediately.

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