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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook pasta according to package directions-you want it al dente. | 2. Drain and add olive oil-toss to coat. | 3. Set aside. | 4. In a medium skillet over medium heat warm the cream and vegetable broth until it begins to simmer. | 5. Add the Gorgonzola and stir until the cheese has dissolved, around 2-3 minutes. | 6. Reduce heat to medium low and add the tomato slices, broccoli florets and mushroom slices. | 7. Cook until the broccoli is just fork tender, around 4 minutes. | 8. Add the linguini and return heat to medium. | 9. Toss and cook for 3-4 minutes. | 10. Pour onto a serving platter, sprinkle with the toasted pine nuts and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
linguine	1/2			12.6083	0.0	2.805	0.0708
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
cream	2/3	cup		528.0	10.64	5.808	55.488
water	1/3	cup		0.0	0.0	0.0	0.0
vegetable bouillon cube	1	vegetable		12.6083	0.0	2.805	0.0708
gorgonzola	3	ounces	crumbled	12.6083	0.0	2.805	0.0708
sun tomato	4		sun-dried cut	12.6083	0.0	2.805	0.0708
broccoli floret	1 1/2	cups		12.6083	0.0	2.805	0.0708
portabella mushroom	1		quartered sliced	-	-	-	-
pine nut	1/3	cup	toasted	302.85	5.886	6.1605	30.7665

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.