If you're looking for a hot and filling meal that feels like comfort food, this is a super-healthy and flavor-filled dish, in which you can add just about everything but the kitchen sink!
This dish started one afternoon when I was craving a good, hot lunch without a lot of fanfare to create it. I had some leftover cooked linguine in the fridge, along with a couple containers of chopped red onions and diced tomatoes. I also had some sliced baby bellas and a zucchini squash that were calling my name. Having things pre-diced/chopped/sliced in the refrigerator always makes meal prep quick and easy when you're hungry. Also, I like to keep a few small herb plants within reach in my kitchen and front-door herb garden. Plucking some leaves from my basil plants proved to be the finishing touch on this dish. If you don't have fresh herbs handy, don't fret. A sprinkle of dry herbs works too.
Ingredients:
- 1/2 lb linguine, cooked per package instructions and drained
- 1/2 to 3/4 cup vegetable stock or broth (enough to sautee ingredients without sticking)
- 1/4 cup red or yellow onion, diced
- 1/4 tsp seasoning salt
- 1/8 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1 1/2 tsp lemon juice
- 2 cups baby bella mushrooms, sliced
- 1/2 cup fresh tomato, diced
- 1/2 zucchini, sliced
- 1 cup sweet peas, fresh or frozen (steam them in microwave for 2 minutes if frozen)
- 1/4 cup raw cashews
- 10 to 12 fresh basil leaves, cut or torn into small pieces
Instructions:
Cook the linguine per package instructions, drain and set aside.
In a large skillet, heat the vegetable stock and add the onions, seasoning salt, cayenne and garlic powder.
Sautee the onions for 2 minutes, tossing to mix them with the seasonings.
Add mushrooms, tomatoes, zucchini, peas and cashews. Simmer over low heat for 5 minutes, tossing ingredients to coat well.
Stir in the linguine. Add a small amount of veggie stock if it seems too dry, and toss all ingredients to mix well. Simmer for another 1 to 2 minutes, and remove from heat.
Add any additional seasoning to taste, and serve in shallow bowls with a sprinkle of fresh basil leaves over each dish.
Enjoy!
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