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Mushroom Linguine

James Carrier
Yield Makes 4 servings


  • 8 ounces dried linguine
  • 1 cup fat-skimmed chicken broth or vegetable broth
  • 1/3 cup whipping cream
  • Sautéed mushrooms
  • 2 tablespoons chopped parsley
  • Salt and pepper
  • Finely shredded parmesan cheese

Nutrition Information

  • calories 374
  • caloriesfromfat 34 %
  • protein 12 g
  • fat 14 g
  • satfat 4.9 g
  • carbohydrate 50 g
  • fiber 2.9 g
  • sodium 36 mg
  • cholesterol 22 mg

How to Make It

  1. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add linguine, stir, and cook until barely tender to bite, 7 to 9 minutes. Drain.

  2. Add broth and whipping cream to sautéed mushrooms in pan over high heat; stir until mixture is boiling. Add drained pasta and stir until hot. Pour onto a platter or dinner plates. Garnish pasta with parsley, and add salt, pepper, and shredded parmesan cheese to taste.