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)

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.

tomatoes, water, linguine, salt, shiitake mushrooms, shallots, garlic, basil, freshly ground pepper, red peppers, pine nuts, parmesan cheese, parsley, fresh basil sprigs

Taken from www.myrecipes.com/recipe/pasta-with-mushrooms-pine-nuts (may not work)