Cookbook:Linguine Primavera Mediterranean

Linguine Primavera Mediterranean
Category	Pasta recipes
Servings	2
Time	30 minutes
Difficulty

Cookbook | Ingredients | Recipes | Italian cuisine | Vegetarian Cuisine | Pasta

Ingredients

• 1 Tablespoon olive oil
• 2 Tablespoons freshly chopped garlic
• ¼ cup roasted red peppers, julienned
• ¼ cup sun-dried tomatoes, julienned
• ¼ cup pitted Kalamata olives
• 1 artichoke heart (canned is fine), cut into 8 pieces
• ½ cup dry white wine
• ½ cup chicken broth
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• salt, pepper, and granulated garlic, to taste
• ½ cup fresh broccoli florets
• ½ pound linguine, cooked al dente and drained
• crumbled feta cheese (about ¼ cup) and chopped parsley (1 to 2 tablespoons), for garnish

Procedure

1. Heat oil in a sauté pan over high heat.
2. Add garlic, and sauté until it just begins to brown (be careful not to burn), about 1 minute.
3. Stir in red peppers, sun-dried tomatoes, olives and artichoke heart.
4. Add white wine, chicken broth, oregano and basil, and bring to a boil.
5. Season to taste with salt, pepper and granulated garlic.
6. Add broccoli and cook just until bright green and tender, 1 to 2 minutes.
7. Add pasta and toss to combine.
8. Garnish with crumbled feta cheese and chopped parsley, and serve hot.