Sun-Dried Tomato-Vegetable Pasta

Ingredients

• 4 cups angel hair hot cooked uncooked ( 8 ounces pasta)
• 12 ounce ready-to-eat broccoli coarsely chopped
• 14.5 ounce canned tomatoes whole undrained chopped canned
• 0.5 cup basil leaves fresh
• 2  garlic cloves peeled
• 0.5 cup low-salt chicken broth 
• 1.5 teaspoons olive oil 
• 0.3 teaspoon pepper 
• 4 teaspoons pinenuts toasted
• 3 tablespoons romano cheese grated
• 2 tablespoons shallots chopped
• 3 ounce sun-dried tomatoes packed

Equipment

• food processor
• frying pan

Directions

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