1 cup canned low-salt chicken broth
16 sun-dried tomato halves (not packed in oil)
1 pound linguine
5 tablespoons olive oil
8 garlic cloves, minced
8 ounces shiitake mushrooms, stemmed, sliced
1 medium zucchini, chopped
12 broccoli rabe florets (from about, or 12 small broccoli florets
1/2 cup chopped fresh basil
1 cup freshly grated Parmesan cheese
Bring broth to a simmer; then add sun dried tomatoes. Remove from heat and let sit for 20 minutes. Drain the broth from the tomatoes and place broth in a bowl. Slice the tomatoes thinly.
Start heating oil in a large skillet.
Put a large pot of water on to a boil. Add a dash of salt.
When the oil in the skillet is hot, add the garlic and sauté for about a minute, until golden brown. Add in the broth, tomatoes, mushrooms, zucchini, broccoli rabe, and basil. Bring to a simmer, and cook about 3 minutes, until the vegetables are tender.
Add linguine to boiling water and boil, stirring occasionally, until al dente. Drain when done. Return to pot, and add the vegetables. Mix well. Put in a serving dish. Serve with salt, pepper, and parmesan cheese.
Photography: Jenny Dang