Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta

Ingredients

• 1.5 cups broccoli chopped
• 0.5 teaspoon basil dried
• 3 cups farfalle pasta uncooked (bow tie pasta)
• 0.5 cup less-sodium chicken broth fat-free
• 1  garlic clove minced
• 2 teaspoons juice of lemon fresh
• 1 ounce parmesan cheese fresh grated
• 1 pound shrimp deveined peeled
• 0.5 cup sun-dried tomatoes packed
• 0.5 cup water boiling

Equipment

• bowl
• frying pan

Directions

1. Place tomatoes and boiling water in a bowl. Cover and let stand 30 minutes or until tender; drain and chop.
2. While tomatoes steep, cook pasta according to package directions, omitting salt and fat.
3. Drain.
4. Steam broccoli, covered, 4 minutes or until crisp-tender. Set aside.
5. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
6. Add garlic to pan; saut 30 seconds.
7. Add shrimp; cook 4 minutes.
8. Add broth and cream cheese, stirring to combine; bring to a boil. Reduce heat, and simmer 2 minutes.
9. Add tomatoes, broccoli, and basil; stir well. Cook 2 minutes or until thoroughly heated, stirring frequently.
10. Remove from heat. Stir in pasta, Parmesan cheese, and juice.
11. Serve immediately.