Ingredients
- 1 tablespoon olive oil
- 2 tablespoons freshly-minced garlic
- ¼ cup roasted red peppers, julienned
- ¼ cup sun-dried tomatoes, julienned
- ¼ cup pitted Kalamata olives
- 1 artichoke heart (canned is fine), cut into 8 pieces
- ½ cup dry white wine
- ½ cup chicken broth
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Salt to taste
- Pepper to taste
- Granulated garlic, to taste
- ½ cup fresh broccoli florets
- ½ pound linguine, cooked al dente and drained
- About ¼ cup crumbled feta cheese for garnish
- 1–2 tablespoons chopped parsley for garnish
Make it step by step
- Heat oil in a sauté pan over high heat.
- Add garlic, and sauté until it just begins to brown (about 1 minute). Be careful not to burn it.
- Stir in red peppers, sun-dried tomatoes, olives, and artichoke heart.
- Add white wine, chicken broth, oregano and basil, and bring to a boil.
- Season to taste with salt, pepper and granulated garlic.
- Add broccoli and cook just until bright green and tender (1–2 minutes).
- Add pasta and toss to combine.
- Garnish with crumbled feta cheese and chopped parsley, and serve hot.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.