Nutrition Facts

• • Calories: 244
  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 3mg
  • Sodium: 72mg
  • Carbohydrates: 37g
  • Fiber: 5g
  • Protein: 10g

Ingredients

• • 1 lb multigrain linguine
  • 1 bunch broccoli rabe, spinach or asparagus, chopped
  • 1 1/2 lb mixed mushrooms, such as shiitake, cremini, and portobello
  • 1/4 cup extra virgin olive oil
  • 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 leaves
  • 1/2 cup dry white wine
  • 1/2 cup skim milk
  • 1/4 cup grated Romano cheese

Preparation

• • In a large pot, cook pasta according to package directions.
  • In another large pot, bring water to a boil. Add broccoli rabe (or other vegetable), and cook until bright green, about 1 minute. Drain in a colander or sieve and set aside.
  • Wipe mushrooms clean with a damp towel and remove woody stems. Thinly slice the mushrooms.
  • 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.
  • Add leeks, broccoli rabe, garlic, black pepper, red pepper (if using) and thyme to mushrooms. Cook for 3 to 4 minutes, stirring occasionally. Add wine; cook for 30 seconds.
  • 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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