Lou's Linguine

• 1 cup chicken broth
• 8 sun-dried tomatoes
• 1 (15 ounce) can diced tomatoes
• 5 tablespoons olive oil
• 8 garlic cloves, minced
• 12 lb mushroom, sliced
• 4 cups broccoli florets
• 1 cup fresh basil leaf
• 1 red bell pepper, sliced
• 1 lb linguine
• 1 cup parmesan cheese, grated
• salt and pepper

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. Saute 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.

chicken broth, tomatoes, tomatoes, olive oil, garlic, mushroom, broccoli florets, fresh basil leaf, red bell pepper, linguine, parmesan cheese, salt

Taken from www.food.com/recipe/lous-linguine-84604 (may not work)