Pasta with Mushrooms and Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 1/2 ounces sun-dried tomatoes |
1/2 cup hot water |
6 1/2 ounces linguine, uncooked and broken in half |
1 cup canned no-salt-added chicken broth, undiluted |
3 1/2 ounces fresh shiitake mushrooms, thinly sliced |
1/2 cup chopped shallots |
1 teaspoon minced garlic |
2 teaspoons dried whole basil |
1/2 teaspoon freshly ground pepper |
1/2 cup drained roasted red peppers in water, cut into thin strips |
1/4 cup pine nuts, toasted |
2 tablespoons grated parmesan cheese |
2 tablespoons chopped fresh parsley |
fresh basil sprigs (optional) |
Directions:
1. Combine tomatoes and water in a small bowl; cover and let stand 15 minutes. Drain tomatoes, and slice thinly; set aside.
2. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
3. Place chicken broth in a large nonstick skillet; bring to a boil. Add mushrooms, shallots, and garlic; cook, uncovered, over medium heat 5 minutes. Add tomato, basil, and ground pepper. Cook, covered, 10 minutes. Add reserved pasta, pepper strips, pine nuts, and cheese; stir well. Cover and cook an additional 5 minutes or until thoroughly heated. Sprinkle with fresh parsley, and serve immediately. Garnish with fresh basil sprigs, if desired.
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