Pasta With Mushrooms And Pine Nuts
|Sun dried tomatoes||1 1⁄2 Ounce|
|Hot water||1⁄2 Cup (8 tbs)|
|Linguine||6 1⁄2 Ounce, uncooked and broken in half|
|Canned no salt added chicken broth||1 Cup (16 tbs), undiluted|
|Shiitake mushrooms||3 1⁄2 Ounce, thinly sliced (Fresh)|
|Chopped shallots||1⁄2 Cup (8 tbs)|
|Minced garlic||1 Teaspoon|
|Dried whole basil||2 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Roasted red peppers in water||1⁄2 Cup (8 tbs), drained cut into thin strips|
|Pine nuts||1⁄4 Cup (4 tbs), toasted|
|Grated parmesan cheese||2 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
Combine tomatoes and water in a small bowl; cover and let stand 15 minutes.
Drain tomatoes, and slice thinly; set aside.
Cook pasta according to package directions, omitting salt and fat.
Drain and set aside.
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.