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Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes


  • 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.
    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. Cook linguine in a large pot of boiling salted water until tender but still firm. 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.
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