1. Bring broth to a simmer in a small saucepan. 2. Remove from heat, add sun-dried tomatoes and let stand until soft, about 20 minutes. 3. Drain, reserving the broth. 4. Thinly slice the tomatoes. 5. Heat the oil and garlic in a large, heavy skillet over high heat. 6. Sauté until the garlic is golden. 7. Do not allow garlic to brown. 8. Add reserved broth, canned tomatoes, sun-dried tomatoes, bell pepper, mushrooms, broccoli and basil. 9. Simmer until vegetables are tender. 10. Cook linguine al dente. 11. Combine with vegetables. 12. Correct seasoning. 13. Transfer to a warmed pasta bowl and sprinkle with cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
