- 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 simmer in small saucepan. Remove from heat. Add tomatoes; let stand until soft, about 20 minutes. Drain, reserving broth. Thinly slice tomatoes.
- Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- 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.
- Drain linguine; return to pot. Add vegetables and toss to combine. Season with salt and pepper. Transfer mixture to bowl; sprinkle with cheese.