Toasting tempeh adds a subtle taste that complements the tartness of the broccoli rabe and the earthiness of the garlic and cheese. This dish calls for a lemony pudding or tart for dessert.
- 2 Tbs. pine nuts for garnish
- 8 oz. tempeh, thinly sliced widthwise
- 3 Tbs. olive oil
- 8 oz. portobello mushrooms, stemmed, cleaned and thinly sliced
- 1 bunch (about 12 oz.) broccoli rabe, well-rinsed
- 1 Tbs. minced garlic
- 9 oz. fresh linguine, preferably lemon-black pepper flavored
- 1 Tbs. lemon juice
- Salt and freshly ground black pepper to taste
- 1/4 cup Parmesan cheese for garnish
- Heat large skillet over medium heat, and toast pine nuts for about 2 minutes, stirring constantly to avoid burning. Remove nuts from heat, and set aside. Heat a large saucepan of lightly salted water.
- Spray skillet lightly with nonstick cooking spray, and toast tempeh slices for 2 to 3 minutes, or until golden on each side. Remove from heat, and set aside.
- Heat 2 tablespoons oil in skillet, and sauté portobello slices for 3 to 4 minutes, or until golden. Add broccoli rabe and garlic, and sauté just until broccoli rabe leaves begin to wilt, for 3 to 5 minutes.
- Place fresh linguine into rapidly boiling water, and cook for 2 to 3 minutes, or until al dente. Drain, and place in a large serving bowl. Combine lemon juice and remaining 1 tablespoon olive oil, pour over linguine and toss to coat well. Add greens, mushrooms and tempeh strips, and toss all together with salt and pepper. Garnish with toasted pine nuts and Parmesan cheese, and serve.
An Italian red would work well with this pasta dish of linguine paired with a tart green. The Rosso di Montalcino is a great match for the other flavors too—the earthy portobello mushrooms and the tempeh.
- Serving Size: SERVES 6
- Calories: 320
- Carbohydrate Content: 33 g
- Cholesterol Content: 35 mg
- Fat Content: 13 g
- Fiber Content: 4 g
- Protein Content: 17 g
- Saturated Fat Content: 2 g
- Sodium Content: 95 mg
- Sugar Content: 3 g