Yield
10 (1/2-cup) servings.

How to Make It

Step 1

Combine tomatoes and water in a small bowl; cover and let stand 15 minutes. Drain tomatoes, and slice thinly; set aside.

Step 2

Cook pasta according to package directions, omitting salt and fat. Drain and set aside.

Step 3

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.

Light and Luscious

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