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Mushroom Pesto Pasta

Yield 10 (1/2-cup) servings.

Ingredients

  • 1 1/2 ounces sun-dried tomatoes
  • 1/2 cup hot water
  • 6 1/2 ounces linguine, uncooked and broken in half
  • 3 1/2 ounces fresh shiitake mushrooms, thinly sliced
  • 1/2 cup chopped shallots
  • 3 tablespoons olive oil
  • 1/2 cup commercial pesto sauce
  • 1/2 cup canned, drained roasted red peppers, cut into thin strips
  • 1/3 cup chopped fresh parsley

Nutrition Information

  • calories 194
  • caloriesfromfat 51 %
  • fat 10.9 g
  • satfat 1.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 5.1 g
  • carbohydrate 20.9 g
  • fiber 0.0 g
  • cholesterol 1 mg
  • iron 0.0 mg
  • sodium 231 mg
  • calcium 0.0 mg

How to Make It

  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. 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