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)
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.
Yield: 10 (1/2-cup) servings