Linguine With Portabella Mushrooms And Broccoli - cooking recipe

Ingredients

1/2 lb dried linguine
1 tablespoon olive oil
3 garlic cloves, minced
3/4 lb broccoli floret, cut into bite-sized pieces
2 portabella mushrooms, 3/4 pound, cut in half and sliced thin
3 tablespoons dry white wine (you may substitute water or low-sodium canned beef broth) or 3 tablespoons red wine (you may substitute water or low-sodium canned beef broth)
2 (14 1/2 ounce) cans no-salt-added diced tomatoes
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt (optional)
1/2 cup packaged fresh basil leaf, roughly chopped
1/2 cup pasta water
1/4 cup grated parmesan cheese

Preparation

Bring a large pot of lightly salted water to a boil and cook the pasta to al dente, according to package directions.
Meanwhile, heat the oil in a large nonstick skillet.
Add the garlic, broccoli, and mushrooms.
Cook over high heat, stirring for 2 minutes, until mushrooms begin to wilt.
Reduce heat to low and add the wine, tomatoes, and crushed red pepper flakes.
Cook, simmering slowly for 2 minutes, stirring twice.
Add the basil and stir.
Drain the pasta, reserving 1/2 cup pasta water.
Add to the sauce, increase heat and boil for 1 minute to reduce slightly.
Divide the pasta between 4 plates.
Top with sauce and sprinkle with the cheese.
Serve immediately.