Recipe information
Yield
Makes 4 to 6 servings
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
Preparation
Step 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.
Step 2
Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Step 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.
Step 4
Drain linguine; return to pot. Add vegetables and toss to combine. Season with salt and pepper. Transfer mixture to bowl; sprinkle with cheese.
