Portobello mushrooms add a hearty flavor to pasta in this vegetarian dish. It's a takeoff on traditional eggplant Parmesan. The meaty mushrooms are dressed in a rich tomato sauce and covered with mozzarella and Parmesan cheese.
For this quick meal, the entree ingredients are placed in a skillet and cooked in 8 minutes.
The side dish is made with whole wheat linguine. It can be found fresh or dried. Either works well here.
Helpful Hints:
_ Buy good-quality Parmesan cheese in one piece and grate it with a grater or chop it in a food processor. Freeze extra for quick use. You can quickly spoon out what you need and leave the rest frozen.
Countdown:
_ Put water for pasta on to boil.
_ Make portobello parmesan.
_ While mushrooms cook, make linguine.
Shopping List:
Here are the ingredients you'll need for tonight's Dinner in Minutes.
To buy: 1 package shredded, part-skim milk mozzarella cheese, 1 small package Parmesan cheese, 1 bottle low-sodium pasta sauce, 1 package whole wheat linguine, 1 pound sliced portobello mushrooms and 1 bunch basil.
Staples: olive oil, dried oregano, salt and black peppercorns.
