Linguine con Broccoli

Sometimes, a subtle difference in seasonings can make a signature dish uniquely memorable! Take, for example, Chef David DeGeorge’s signature Linguine con Broccoli. An especially popular dish in his Ashtabula, OH, restaurant, it features tender, young broccoli florets, sliced red peppers, and earthy fresh mushrooms, in a wine sauce personalized with a secret ingredient.

To give his signature wine sauce a slightly more complex character, David replaced straight oregano with a “Greek seasoning” blend (he prefers Cavender Brand) featuring several other flavor notes, including a subtle hint of thyme and sage!

Ingredients:

• 3 tablespoons extra virgin olive oil
• ¾ cup thinly sliced red bell pepper
• ¾ cup thinly sliced white onion
• ¾cup thinly sliced fresh mushrooms
• 3 tablespoons sliced black olives
• 3 cloves garlic, minced
• ¾ cup diced plum tomatoes, undrained
• 3 tablespoons butter
• 3 tablespoons chicken stock
• 3 tablespoons dry white wine
• ¾ teaspoon Cavender’s All Purpose Greek Seasoning
• Salt and freshly ground black pepper
• Hot, cooked linguine (6 oz. dry weight)
• 3 tablespoons grated Parmigiano Reggiano cheese
• 2 cups broccoli florets, cooked al dente
• Chopped parsley

Instructions:

Heat olive oil in large skillet over medium-high heat. Add bell pepper, onion, mushrooms, olives, and garlic; cook until tender. Stir in tomatoes, butter, stock, wine, and seasoning. Heat through. Season with salt and pepper. Add linguine; toss. Add the cheese; toss. Plate pasta, topping with sauce. Arrange broccoli on top; garnish with parsley and additional cheese, if desired.

Makes 2 servings.