1/2 cup canned, drained roasted red peppers, cut into thin strips
1/3 cup chopped fresh parsley
How to Make It
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.
Saute mushrooms and shallots in hot olive oil until tender. Add tomato and pesto sauce; cook, uncovered, over medium heat 5 minutes. Add reserved pasta and pepper strips; stir well. Cover and cook an additional 5 minutes or until thoroughly heated. Sprinkle with fresh parsley, and serve immediately.
This is delicious! I did not use the sun dried tomatoes because I did not have any. I used an entire package of crimini mushrooms and a few shitakes I had on hand and cubed them into small pieces to match the size of the pasta I used which was orzo. I made my own pesto using the sicilian pesto recipe (also cooking light available on this site). This is a restaurant quality side item..yum!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!