NO PHOTO
Ingredients
ServingsOriginal: Serves 2
- olive oil1 tbsp
- garlic, freshly minced2 tbsp
- roasted red peppers, red; julienned1/4 cup
- sun-dried tomatoes, julienned1/4 cup
- Kalamata olives, pitted1/4 cup
- artichoke heart, canned is fine; cut into 8 pieces1
- dry white wine, dry1/2 cup
- chicken broth1/2 cup
- dried oregano1/2 tsp
- dried basil, dried1/2 tsp
- salt, to taste
- pepper, to taste
- granulated garlic, to taste
- broccoli florets, fresh; florets1/2 cup
- linguine, cooked al dente and drained1/2 lb
- feta cheese, about; crumbled; for garnish1/4 cup
- parsley, chopped; for garnish1–2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Heat oil in a sauté pan over high heat.
Add garlic, and sauté until it just begins to brown (about 1 minute). Be careful not to burn it.
Stir in red peppers, sun-dried tomatoes, olives, and artichoke heart.
Add white wine, chicken broth, oregano and basil, and bring to a boil.
Season to taste with salt, pepper and granulated garlic.
Add broccoli and cook just until bright green and tender (1–2 minutes).
Add pasta and toss to combine.
Garnish with crumbled feta cheese and chopped parsley, and serve hot.
