Tonight I was starving when I got home from work, and this meal satisfied all my salivating cravings in a jiffy. I had this with some leftover white bean sauce from the Florentine Noodle Casserole, which bumped up this pasta's already hefty protein ratio.
4 oz. dried linguine
water to cover
1 portobello mushroom cap, cut into bite-sized chunks
2 handfuls pine nuts
3 cloves garlic
2 tsp olive oil
1 handful sundried tomatoes, diced
2 splashes balsamic vinegar
Boil a pot of water for the linguine. Meanwhile, saute the garlic and pine nuts in the olive oil until golden. Add the mushrooms and tomatoes and cook just until heated through. Drain the linguine, toss with a little olive oil and lemon juice, and serve w/ the mushroom mixture.
