Linguine with Peas, Shiitake Mushrooms and Sage with Mixed Sauteed Vegetables
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 676
- Total Fat
- 15
- Saturated Fat
- 6
- Carbohydrates
- 108
- Dietary Fiber
- 10
- Sugar
- 8
- Protein
- 29
- Cholesterol
- 29
- Sodium
- 773
- Total: 45 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 15 min
Ingredients
1-ounce dried porcini mushrooms
1 pound linguine
4 teaspoons olive oil, divided
2 leeks, chopped
2 cups sliced shiitake mushrooms
2 tablespoons chopped fresh sage leaves or 1 teaspoon dried
1 cup frozen green peas
1 cup reduced-sodium vegetable broth
1/4 cup chopped fresh parsley leaves
Salt and freshly ground black pepper
4 ounces Asiago or Romano
Directions
- Soak porcini mushrooms in 1 cup hot water for 15 minutes. Drain, reserve soaking liquid and set aside.
- Cook linguine according to package directions. Drain and set aside.
- Heat 2 teaspoons of the oil in a large skillet over medium heat. Add leeks and cook 2 minutes. Add drained porcini mushrooms and shiitake mushrooms and cook 3 to 5 minutes, until soft. Add sage and stir to coat. Add peas, broth and reserved porcini soaking liquid (strain liquid through a paper towel to remove debris) and bring to a simmer. Simmer 5 minutes. Add mixture to linguine, add parsley and toss to combine. Season, to taste, with salt and black pepper. Transfer to a serving platter and, using a vegetable peeler, shave Asiago cheese over top.