Serves: 4
Total Calories: 170

1 sweet onion, thinly sliced
6 garlic cloves, minced, or to taste
1 tablespoon olive oil
1/4 cup pine nuts
2 cups sliced mushrooms
8 basil leaves, chopped
1/4 cup white wine or vegetable broth
4 Roma tomatoes, cut in bite-size wedges
salt and pepper to taste
1 pound fresh linguine
1/2 cup Parmesan cheese

Sauté garlic and onions in olive oil until onions become slightly translucent. Toast pine nuts until golden brown. Set aside. Add mushrooms, basil, and wine to garlic-onion mixture. Sauté until mushrooms are tender.

Gently stir in tomatoes and toasted pine nuts. Season with salt and pepper. Meanwhile, add separate strands of linguine to lightly salted boiling water and cook 7–10 minutes, or until al dente. Do not overcook. Drain.

Add linguine to sauté pan and gently toss with vegetables. Toss with Parmesan. Serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 170
Calories from Fat: 75

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