Linguine with mushrooms and vegetables is a very healthy, nutrient and tasty dish. The sweetness of mushrooms goes well with the slightly bitter taste of vegetables, here we use turnip greens but, if you don’t find them you can use collard greens. In this recipe we have carbohydrates, plant based proteins and fibers, with a high satiating power and helpful to keep under control the cholesterol in blood. The slow-release carbohydrates, that are contained in whole grain pasta, give you energy slowly and don’t cause the dangerous picks in the blood sugar levels that may have negative effects on health.
Ingredients for 4 persons
320 g of whole wheat linguine pasta
A handful of turnip greens
300 g of mushrooms (pleurotus or champignon)
1 red onion
Extra virgin olive oil
Rinse the turnip greens and clean the mushrooms with a cloth. Cut the turnip greens in coarse pieces and cut also the onion into slices. Sautè the onion in a frying pan with a little olive oil and a tablespoon of water, add the turnip greens and cook for a minute, stir often with a spoon. Add also the mushrooms and a pinch of sea salt fine ground. Lower the heat and cover the frying pan, keep on cooking and stir with a spoon until the vegetables have released their water. Remove the cover and let the liquid evaporate, if the sauce is too dry you can add some cooking water of pasta, that in the meantime is cooking in salty water. Drain the pasta “al dente” and pour it in the frying pan together with the vegetables for a couple of minutes. Serve and enjoy your meal!