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Serves 5 to 6
1
cup chicken or vegetable broth
12 Sun-dried tomatoes, (not in oil)
1
pound linguine
5 tablespoons olive oil
8 cloves garlic, minced
8
ounces shiitake, stemmed, sliced
1 medium zucchini, chopped
12 Broccoli
rabbi florets
1/2 cup chopped fresh basil
to taste salt and pepper
1 cup freshly grated Parmesan cheese
Heat broth in a small
saucepan. Remove from heat. Add tomatoes. Let stand until soft. Drain reserving
broth. Slice tomatoes into thin strips.
Cook linguine in a large pot of
boiling salted water until tender but still firm.
Heat oil in a heavy large
skillet over high heat. Add minced garlic; sauté until golden, about 1
minute. Add reserved broth, sun-dried tomatoes strips, mushrooms, zucchini,
broccoli rabe florets and basil. Simmer until vegetables are tender, about 3
minutes. Drain linguine; return to pot. Add vegetables and toss to combine.
Season with salt and pepper to taste.
Transfer pasta mixture to bowl;
sprinkle with Parmesan cheese.
