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Pasta with Mushrooms and Pine Nuts

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
  • 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)

Nutrition 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

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. 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.

Light and Luscious