Linguine Primavera Mediterranean

Ingredients

• 1 tbspOlive oil
• 6 pcsGarlic
• 40 gBell pepper
• 35 gTomato
• 40 gOlive
• 1 pcsArtichoke
• 120 mlWhite wine
• 120 mlBroth
• 0.5 tspOregano
• 0.5 tspBasil
• 0.5 tspSalt
• 0.25 tspPepper
• 60 gBroccoli
• 227 gLinguine
• 30 gFeta
• 2 tbspParsley

Instructions

1. 1

   Prepare

   • Bring a large pot of water to a boil, salt lightly and cook the linguine al dente according to package instructions. Reserve about 60 ml of pasta cooking water, then drain.
   • Cut broccoli into small florets; slice roasted peppers and sun-dried tomatoes if needed; roughly chop parsley and crumble the feta.
2. 2

   Make the sauce

   • Heat olive oil in a large sauté pan over medium-high heat.
   • Add minced garlic and sauté about 1 minute until just turning golden—do not burn.
   • Stir in roasted red peppers, sun-dried tomatoes, pitted Kalamata olives and the artichoke heart.
   • Add white wine, chicken broth, oregano and basil, and bring to a boil.
   • Season with salt, pepper and granulated garlic to taste.
   • Add broccoli and cook 1–2 minutes until bright green and tender-crisp.
3. 3

   Finish & Serve

   • Add the drained linguine to the sauce and toss to combine; add reserved pasta water if needed to make the sauce silky.
   • Adjust seasoning as needed.
   • Garnish with crumbled feta and chopped parsley and serve hot.