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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup canned low-salt chicken broth |
16 sun-dried tomato halves (not packed in oil) |
1 pound linguine |
5 tablespoons olive oil |
8 garlic cloves, minced |
8 ounces shiitake mushrooms, stemmed, sliced |
1 medium zucchini, chopped |
12 broccoli rabe florets (from about, or 12 small broccoli florets |
1/2 cup chopped fresh basil |
1 cup freshly grated parmesan cheese |
Directions:
1. Bring broth to simmer in small saucepan. Remove from heat. Add tomatoes; let stand until soft, about 20 minutes. Drain, reserving broth. Thinly slice tomatoes.
2. Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
3. Meanwhile, heat oil in heavy large skillet over high heat. Add minced garlic; sauté until golden, about 1 minute. Add reserved broth, sun-dried tomatoes, mushrooms, zucchini, broccoli rabe florets and basil. Simmer until vegetables are tender, about 3 minutes.
4. Drain linguine; return to pot. Add vegetables and toss to combine. Season with salt and pepper. Transfer mixture to bowl; sprinkle with cheese.
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