Linguine Primavera Mediterranean

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
Linguine Primavera Mediterranean

Photo: Arkadiusz Nowak, Marcin Nobis, Sylwia Nowak, Agnieszka Nobis, Anna Wróbel, Sebastian Świerszcz, Ewelina Klichowska, Iwona Dembicz & Grzegorz Kusza / Wikimedia Commons / CC BY 4.0

Procedure

  1. Heat oil in a sauté pan over high heat.
  2. Add garlic, and sauté until it just begins to brown (about 1 minute). Be careful not to burn it.
  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 (1–2 minutes).
  7. Add pasta and toss to combine.
  8. Garnish with crumbled feta cheese and chopped parsley, and serve hot.