Linguini with Mushrooms & Zucchini
Supper was a simple, but attractive dish of linguini with half moons of mushrooms and zucchini. I used Barilla Green & Black Olive Puttanesca as my base. I sauteed some garlic in olive oil, and cooked the sliced mushrooms and sliced and halved zucchini together with the garlic for about three minutes. The mushrooms were juicy and the zucchini still had crunch. Topped with some finely crumbled feta, this was a delicious and healthy meal, made in minutes!
This dish is my contribution to this week's Sweetnicks ARF/5-A-Day Tuesday (ARF=Antioxidant Rich Food).
Mushrooms are good sources of selenium, phosphorus and potassium. Selenium is a mineral that works with Vitamin E to produce antioxidants that help fight against cancer and aging. According to the Mushroom Information Center, mushrooms are the only produce source of selenium. Phosphorus is important in the use of carbs, fats, and proteins for growth, energy, and healing and potassium maintains muscle and nerve function.
Zucchini also contain potassium, along with calcium, and are a good source of Vitamins A & C.