Light Veggie Scampi (Mushrooms & Broccoli in a Garlic-Butter-Wine Sauce)

I was raised in the United States majority of my life, but yet I have a strong affinity towards Bollywood movies, you know, the ones with singing and dancing.  I'm not quite sure why I'm drawn to Bollywood movies, perhaps it's the romantic love stories that never seem to get old in my book, the emotions, the drama, the music, or perhaps just the simplicity of watching a movie for pure leisure.    

Tonight my husband tuned into one of those painfully boring Modern Marvels episodes, but I took the liberty of popping in an Indian DVD for us to watch.  He cribbed, he pleaded with me to watch something else, but I adamantly refused.  It's been a while since we sat down to just watch an Indian flick.  Of course, 5 minutes into the movie he was engaged and he ended up sitting through the 3 hour movie, Kal Ho Na Ho (means 'tomorrow may never come') - yeah, it was D-R-A-M-A-T-I-C!  Totally my kind of movie!  :-)

Dinner tonight was Veggie Scampi.  You must have heard of Shrimp Scampi, which is one of my favorite Italian dishes.  However, since I hardly ever have meat/seafood at home, I wasn't able to make the original.  Instead of using shrimp, I used mushrooms and broccoli and sauteed them in a light butter-garlic-wine sauce - sounds delicious!  

My inspiration for this dish comes from my favorite chef, Ina Garten, who never seems to fail me with her wonderful recipes.  I used Ina's recipe as a base and made some tweaks along the way by using less butter, less oil, veggies instead of shrimp with some added Parmesan cheese and white wine to replace the lack of butter.  This dish was light, moist, and succulent.  I'm so making this dish with shrimp next time.  Serve with a glass of Chardonnay or Pinot Grigio.  Enjoy!

TIP: If I had to make this dish over, I would use 2 boxes of 8-ounce mushrooms since they seem to get lost in this dish.  In addition, by increasing the mushrooms, I would increase the oil quantity by 1/2 to 1 tbsp.

NUTRITION: Broccoli adds tons of nutrition value... Fiber, Folic Acid, and Vitamins A, C, and K.  Mushrooms are a very good source of Vitamin B6 and Protein.  Cheese is a good source of Calcium and Protein.  Whole Wheat Bread is a great source of Fiber and Protein.  Lemon is an excellent source of Vitamin C.

  • Pot of water
  • Barilla Whole Grain Linguine - 1 pound box
  • Extra Virgin Olive Oil - 1 tsp (when boiling the pasta)
  • Extra Virgin Olive Oil - 1 tbsp (for the saute)
  • Butter - 1 tbsp
  • Crushed Pepper Flakes - 1 tsp
  • Garlic - 5 cloves (chopped)
  • Mushrooms - Two 8 ounce boxes (sliced)... I only used 1, but I recommend 2 boxes
  • Black Pepper - 1/2 tsp
  • White Wine - 1/2 cup (I used Chardonnay)
  • Broccoli - 2 bunches (cut into florets & steamed)
  • Juice of Lemons - 2 (should yield a 1/4 cup)
  • Lemon Zest - 1/2 a lemon
  • Lemon Slices - just a few slices
  • Parsley - 1 handful chopped (about 1/3 cup + some for garnish)
  • Parmesan Cheese - 1/2 cup (grated)
  • salt to taste

1. Start by boiling a big pot of water on high - about 2/3's full. 
2. Open a bottle of wine and set aside.  Doesn't have to be anything fancy.

3. In the meantime, cut the broccoli into florets.  

4. Place in a colander and set aside.  We will steam this while we boil the pasta.

5. Chop the garlic and slice the mushrooms.  For the mushrooms, I recommend using 2-8 ounce boxes.

6. Zest the lemon.  Slice a few pieces of the lemon.  Juice 2 lemons and set aside.

7. Chop parsley and set aside.

8. Check on your pasta water, should be boiling.  Add 1 tsp of Extra Virgin Olive Oil and season generously with salt.  

9. Add the linguine.  Stir.  Lower the heat to medium.

10. Add the colander with the broccoli over the pasta.  Cover with a lid.  This should take about 8 minutes or until Al Dente.

11. Heat a wok type pan on medium heat.  Once hot, then add 1 tbsp of Extra Virgin Olive Oil and 1 tbsp of butter.  

12. Add garlic and crushed red pepper flakes.  Cook for 15 seconds or so.  Don't go beyond that since garlic burns easily.

13. Add mushrooms, season with salt and 1/2 tsp of black pepper.

14. Saute for 3 minutes or so.  

15. Add white wine.  Stir. 

16. Allow this to cook without a lid for 5 minutes.  

17. Check on the broccoli and pasta.  Should be done.  Turn off the heat.

18. Drain the pasta and set aside.

19. This is how your mushroom-wine mixture should look.  It's quite yummy at this point.  :-)  TURN OFF THE HEAT!

20. Add the lemon slices, lemon juice, and lemon zest.

21. Add the parsley.  Combine.  At this point, add more salt if need be. 

22. Add linguine.  

23. Toss.

25. Add the broccoli and season with salt.  

26. Toss again!

27. Grate Parmesan cheese. 

28. Add cheese.  

29. Toss again!  Check for salt.  

30. And now, pour yourself a glass of white wine and devour!  

TELL ME: What types of movies do you enjoy with a significant other?  Romance, Comedies, Action, Drama, Scary?



  1. What a great recipe! Light yet looks so delicious :).

  2. Mmm...look at all those delicious mushrooms! Love it! This looks so perfect, I can't wait to give it a try! :)

  3. really good! We liked the recipe, we did double the mushrooms too. I however, will use half of the lemon juice next time- I think it over powered the wine which I was really looking forward to.

  4. @mermanda - thanks for sharing your thoughts on the lemon. I'll definitely consider making this with a little lemon juice next time, although I love the combo of white wine and lemon. Glad you enjoyed it. :-)

  5. Just made this. Used chicken stock instead of wine, and orange bell pepper instead of mushroom. Soooo Freaking Good. I didn't have any chicken, but I definitely didn't feel like I was missing it, ya know? And this recipe calls for WAY less butter than most other scampi recipes I saw while browsing. The step-by-step pictures were super helpful too. I'll have to make this for my boyfriend. He'll love it! This is a pretty old post, but thanks!


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