Linguine Primavera Mediterranean

• 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

Ingredients for 2 servings (795 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat oil in a sauté pan over high heat.

   Stovetop
2. 2

   Add garlic, and sauté until it just begins to brown (about 1 minute). Be careful not to burn it.

3. 3

   Stir in red peppers, sun-dried tomatoes, olives, and artichoke heart.

4. 4

   Add white wine, chicken broth, oregano and basil, and bring to a boil.

   Stovetop
5. 5

   Season to taste with salt, pepper and granulated garlic.

6. 6

   Add broccoli and cook just until bright green and tender (1–2 minutes).

7. 7

   Add pasta and toss to combine.

8. 8

   Garnish with crumbled feta cheese and chopped parsley, and serve hot.