 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Often I throw a meal together and friend or family ask Is this in the computer? . If it is not they herd me over to the computer and make me enter it before I forget how I made it. This is one such recipe. Ingredients:
1 cup chicken broth |
8 sun-dried tomatoes |
1 (15 ounce) can diced tomatoes |
5 tablespoons olive oil |
8 garlic cloves, minced |
1/2 lb mushroom, sliced |
4 cups broccoli florets |
1 cup fresh basil leaf |
1 red bell pepper, sliced |
1 lb linguine |
1 cup parmesan cheese, grated |
salt and pepper |
Directions:
1. Bring broth to a simmer in a small saucepan.
2. Remove from heat, add sun-dried tomatoes and let stand until soft, about 20 minutes.
3. Drain, reserving the broth.
4. Thinly slice the tomatoes.
5. Heat the oil and garlic in a large, heavy skillet over high heat.
6. Sauté until the garlic is golden.
7. Do not allow garlic to brown.
8. Add reserved broth, canned tomatoes, sun-dried tomatoes, bell pepper, mushrooms, broccoli and basil.
9. Simmer until vegetables are tender.
10. Cook linguine al dente.
11. Combine with vegetables.
12. Correct seasoning.
13. Transfer to a warmed pasta bowl and sprinkle with cheese.
|
|