Linguine with Sundried Tomatoes
Today was a very special day for me because I started dinner before 5pm. My new summer work schedule allows me to get home before 4 every day. Don’t you just love that?! I know that I do. I finished cooking and it was barely 5 o’clock!!! I’m normally still at work for another hour or so. Well, not anymore.
As always, this meal took only 15 minutes or so. And although it’s extraordinarily healthy, it is very delicious. It was so good, in fact, that I didn’t even add cheese. I always add cheese to my pasta. But don’t worry, you can add cheese if you like 
)
Linguine with Sundried Tomatoes
Source: Eat-Clean Diet Cookbook, p. 277
Serves 4
Ingredients:
2 cups fresh green beans or edamame (or a mix of both)
1 lb. whole wheat linguine
6 Tbs. olive oil
6 cloves garlic, minced
2 shallots, minced
1 cup sundried tomatoes, not in oil, chopped
1/2 low-sodium chicken or vegetable broth
Sea salt and freshly ground pepper
1/2 cup fresh Italian parsley, chopped
Directions:
Flash cook peas and/or edamame until just tender but still firm. Drain and set aside.
Cook pasta al dente. Drain.
In a large skillet, saute garlic and shallots in olive oil. Add sundried tomatoes, peas, and broth. Bring to a boil. Remove from heat and immediately add drained pasta to the skillet. Toss lightly until sauce and vegetables cover the linguine.
Add freshly ground black pepper and sea salt and garnish with parsley.
