Mediterranean Linguine with Broccoli Rabe
2 cups sliced fresh portobello mushrooms
4 medium sized bell peppers (2 green & 2 red) seeded and cut into thin strips
2 clove garlic, minced
2 (14 oz.) cans artichoke hearts, drained and quartered
1 cup Italian dressing
6 tablespoons sliced, pitted ripe olives
2 tablespoon chopped fresh parsley
12 oz. whole wheat linguine, uncooked
1 cup shredded mozzarella cheese
1 pound (or more) broccoli rabe
Fresh lime juice
Coat a large nonstick skillet with olive oil; place over medium-high heat until hot. Add mushrooms and next three ingredients; sauté until vegetables are crisp-tender. Add artichokes, Italian dressing, olives, and parsley; cook three minutes until thoroughly heated; stirring occasionally.
Cook linguine according to package directions, using no seasonings and/or fat; drain well. Combine linguine and vegetable mixture; toss well. Transfer mixture to a serving dish; sprinkle with cheese; **(see step 2)**, and serve immediately. Yield: Approx. 10-12 (1 cup servings).
Lightly steam broccoli rabe until crisp-tender. Drench with fresh lime juice & place desired portions on top of prepared pasta.
Additional serving suggestions:
Serve with a nice loaf of crusty French bread, reeking of garlic butter and freshly ground black pepper.
For the more adventurous, serve the pasta as a side dish with Sautéed Red Snapper with Pancetta Salsa. ;)
One of my favorites. Fish dish optional (and another story).