Ingredients
6
6 servings
- •6 tablespoons extra-virgin olive oil
- •6 cloves garlic, chopped
- •¾ cup finely chopped broccoli florets
- •½ cup sliced mushrooms
- •6 ounces anchovy fillets, chopped
- •1 cup water
- •¼ cup chopped green onions
- •½ cup diced tomatoes
- •2 tablespoons finely chopped fresh parsley
- •1 teaspoon extra-virgin olive oil
- •1 (16 ounce) package linguine pasta
- •1 ½ tablespoons crushed red pepper flakes
- •1 pinch black pepper (Optional)
Instructions
- Heat 6 tablespoons olive oil in a large skillet over medium heat, then stir in garlic, broccoli, and mushrooms; cook until lightly browned. Add anchovies and water, cover, and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes.
- While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente, about 7 to 8 minutes; drain. Toss with anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.
Nutritional Facts
Per 6 servings
- Calories: 477
- Carbohydrate: 59g
- Fat: 19g
- Fiber: 4g
- Protein: 19g
- Sugar: 4g
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