1/2	pound (225 g) dried linguine

1	tablespoon (15 ml) olive oil

3	garlic cloves, minced

3/4	pound (340 g) broccoli florets, cut into bite-sized pieces

2	portobello mushrooms, 3/4 pound (340 g), cut in half and sliced thin

3	tablespoons (45 ml) dry white or red wine (you may substitute water or low-sodium canned beef broth)

2	14 1/2-ounce (822 g) no salt added canned chopped tomatoes

1/4	teaspoon (1.25 ml) crushed red pepper flakes

1/2	teaspoon (2.5 ml) salt (optional)

1/2	cup (118 ml) packaged fresh basil leaves, roughly chopped

1/2	cup (118 ml) pasta water

1/4	cup (25 g) grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil and cook the pasta to al dente, according to package directions.
2. Meanwhile, heat the oil in a large nonstick skillet. Add the garlic, broccoli, and mushrooms. Cook over high heat, stirring for 2 minutes, until mushrooms begin to wilt. Reduce heat to low and add the wine, tomatoes, and crushed red pepper flakes. Cook, simmering slowly for 2 minutes, stirring twice. Add the basil and stir.
3. Drain the pasta, reserving 1/2 cup (118 ml) pasta water. Add to the sauce, increase heat and boil for 1 minute to reduce slightly.
4. Divide the pasta between 4 plates. Top with sauce and sprinkle with the cheese. Serve immediately.