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)
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.
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.