Pasta with Mushrooms and Pine Nuts

Oxmoor House
10 (1/2-cup) servings.


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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)


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.

Created date

August 2009

Nutritional Information

Calories 119
Caloriesfromfat 21 %
Fat 2.8 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5 g
Carbohydrate 19.6 g
Fiber 0.0 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 120 mg
Calcium 0.0 mg