Sun-Dried Tomato-Vegetable Pasta

• 1 (3-ounce) package sun-dried tomatoes, packed without oil
• 2 garlic cloves, peeled
• 1/2 cup fresh basil leaves
• 3 tablespoons grated Romano cheese
• 1/4 teaspoon pepper
• 1 1/2 teaspoons olive oil
• 1 (12-ounce) package ready-to-eat broccoli, carrots, and cauliflower, coarsely chopped
• Vegetable cooking spray
• 2 tablespoons chopped shallots
• 1/2 cup low-salt chicken broth
• 1 (14.5-ounce) can whole tomatoes, undrained and chopped
• 4 cups hot cooked angel hair (about 8 ounces uncooked pasta)
• 4 teaspoons pine nuts, toasted

1. Chop sun-dried tomatoes; set aside.
2. Drop garlic through food chute with food processor on, and process until minced. Add basil; process until minced. Add cheese and pepper; process until blended. With the food processor on, slowly pour olive oil through food chute; process until well-blended. Set pesto aside.
3. Steam mixed vegetables, covered, 4 minutes or until crisp-tender. Set steamed vegetables aside.
4. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add sun-dried tomatoes and shallots; saute 3 minutes. Stir in broth and canned tomatoes; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; stir in pesto and steamed vegetables.
5. Spoon pasta onto individual plates, and top with vegetable mixture; sprinkle with pine nuts.

tomatoes, garlic, fresh basil, romano cheese, pepper, olive oil, broccoli, vegetable cooking spray, shallots, lowsalt chicken broth, tomatoes, hair, pine nuts

Taken from www.myrecipes.com/recipe/sun-dried-tomato-vegetable-pasta (may not work)