Linguine Primavera Mediterranean
- Time
- 30 minutes
- Servings
- 2
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons freshly-minced 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 to taste
- Pepper to taste
- Granulated garlic, to taste
- ½ cup fresh broccoli florets
- ½ pound linguine, cooked al dente and drained
- About ¼ cup crumbled feta cheese for garnish
- 1–2 tablespoons chopped parsley for garnish
Method
- Heat oil in a sauté pan over high heat.
- Add garlic, and sauté until it just begins to brown (about 1 minute). Be careful not to burn it.
- Stir in red peppers, sun-dried tomatoes, olives, and artichoke heart.
- Add white wine, chicken broth, oregano and basil, and bring to a boil.
- Season to taste with salt, pepper and granulated garlic.
- Add broccoli and cook just until bright green and tender (1–2 minutes).
- Add pasta and toss to combine.
- Garnish with crumbled feta cheese and chopped parsley, and serve hot.