Pasta with Mushrooms and Pine Nuts

Ingredients

• 2 teaspoons basil dried whole
• 2 tablespoons parsley fresh chopped
• 3.5 ounces mushroom caps fresh thinly sliced
• 1 teaspoon garlic minced
• 6.5 ounces pasta uncooked
• 1 cup no-salt-added chicken broth undiluted canned
• 2 tablespoons parmesan cheese grated
• 0.5 teaspoon pepper freshly ground
• 0.3 cup pinenuts toasted
• 0.5 cup roasted peppers in water red drained cut into thin strips
• 0.5 cup shallots chopped
• 1.5 ounces sun-dried tomatoes 
• 0.5 cup water hot

Equipment

• bowl
• frying pan

Directions

1. Combine tomatoes and water in a small bowl; cover and let stand 15 minutes.
2. Drain tomatoes, and slice thinly; set aside.
3. Cook pasta according to package directions, omitting salt and fat.
4. Drain and set aside.
5. Place chicken broth in a large nonstick skillet; bring to a boil.
6. Add mushrooms, shallots, and garlic; cook, uncovered, over medium heat 5 minutes.
7. Add tomato, basil, and ground pepper. Cook, covered, 10 minutes.
8. Add reserved pasta, pepper strips, pine nuts, and cheese; stir well. Cover and cook an additional 5 minutes or until thoroughly heated.
9. Sprinkle with fresh parsley, and serve immediately.
10. Garnish with fresh basil sprigs, if desired.