Cookbook:Linguine Primavera Mediterranean

| Italian cuisine | Vegetarian Cuisine | Pasta

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

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.