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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Italy

Linguine Primavera Mediterranean

Serves 2 · 30 minutes

Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

  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.