Linguine Primavera Mediterranean
Photo: Popo le Chien, CC BY-SA 4.0
This linguine gets its character from a quick pan sauce of white wine, chicken broth and a handful of jarred Mediterranean pantry staples. Kalamata olives, sun-dried tomatoes, roasted red peppers and artichoke supply salt, sweetness and tang, so nothing needs long simmering. Broccoli goes in at the end to stay green and crisp, and feta melts slightly into the hot pasta. It serves two and takes about half an hour.
Instructions
Put the olive oil in a sauté pan over high heat and let it get hot.
Add the minced garlic and stir it constantly for about a minute, until it just starts to turn golden brown. Pull it back from the heat if it darkens quickly, since burnt garlic turns bitter.
Stir in the roasted red peppers, sun-dried tomatoes, olives and the cut artichoke heart so they pick up the garlic oil.
Pour in the white wine and chicken broth, then add the oregano and basil. Bring the liquid to a boil.
Season with salt, pepper and granulated garlic, tasting as you go. The olives and feta are salty, so add salt carefully.
Add the broccoli and cook for 1 to 2 minutes, just until it turns bright green and is tender but still has some bite.
Add the cooked linguine and toss until every strand is coated in the sauce.
Divide between two plates and top with crumbled feta and chopped parsley. Serve while hot.
Make it personal.
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