Pasta With Mushrooms And Pine Nuts


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

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