Ingredients
1
cup canned low-salt chicken broth
16
sun-dried tomato halves (not packed in oil)
8
ounces shiitake mushrooms, stemmed, sliced
1
medium zucchini, chopped
12
broccoli rabe florets (from about
8
ounces), or 12 small broccoli florets
1/2
cup chopped fresh basil
1
cup freshly grated Parmesan cheese
Directions
1.
Bring broth to simmer in small saucepan. Remove from heat. Add tomatoes; let stand until soft, about 20 minutes. Drain, reserving broth. Thinly slice tomatoes.
2.
Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
3.
Meanwhile, heat oil in heavy large skillet over high heat. Add minced garlic; sauté until golden, about 1 minute. Add reserved broth, sun-dried tomatoes, mushrooms, zucchini, broccoli rabe florets and basil. Simmer until vegetables are tender, about 3 minutes.
4.
Drain linguine; return to pot. Add vegetables and toss to combine. Season with salt and pepper. Transfer mixture to bowl; sprinkle with cheese.
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