Ziti With Tuscan Porcini Mushroom Sauce

• 3/4 cup fat-free, less-sodium chicken broth
• 1/4 cup chopped dried porcini mushrooms (about 1/4 ounce)
• 1 tablespoon olive oil
• 3 cups sliced button mushrooms (8 ounces)
• 1 teaspoon minced fresh or 1/4 teaspoon dried rosemary
• 1/8 teaspoon salt
• 2 garlic cloves, minced
• 4 quarts water
• 3 cups uncooked ziti (about 8 ounces short tube-shaped pasta) or other short pasta
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1 tablespoon finely chopped parsley
• 1/4 teaspoon black pepper

1. Combine broth and porcini mushrooms in a small microwave-safe bowl. Cover with wax paper; microwave at high 2 minutes; let stand 10 minutes.
2. Heat oil in a large nonstick skillet over medium-high heat. Add button mushrooms, rosemary, salt, and garlic; saute 3 minutes. Add broth mixture and porcini mushrooms to pan; remove from heat.
3. Bring water to a boil in a large stockpot. Add ziti; return to a boil. Cook, uncovered, 10 minutes or until al dente, stirring occasionally. Drain. Stir ziti into mushroom mixture; cook 3 minutes or until thoroughly heated. Stir in cheese, parsley, and pepper.

chicken broth, porcini mushrooms, olive oil, button mushrooms, rosemary, salt, garlic, water, pasta, parmesan cheese, parsley, black pepper

Taken from www.myrecipes.com/recipe/ziti-with-tuscan-porcini-mushroom-sauce (may not work)