Pasta With Mushrooms, Sun Dried Tomatoes and Pine Nuts

Ingredients

• 12 sun-dried tomatoes (not oil packed)
• 2 cups water, boiling
• Pam cooking spray
• 1 lb mushroom, thickly sliced
• 1 large onion, chopped
• 1 cup dry white wine
• 2 large garlic cloves, chopped
• 12 ounces penne pasta, uncooked
• 1/2 cup grated parmesan cheese
• 1/4 cup pine nuts, toasted
• 1/4 cup fresh basil, sliced (or 2 tsp. dried)
• salt
• pepper

Directions

1. 1

   Place sun dried tomatoes in a small bowl and pour 2 cups of boiling water over them. Let stand until tomatoes soften, about 15 minutes. Drain the tomatoes, reserving the liquid. Thinly slice the tomatoes.

2. 2

   Spray a large nonstick skillet generously with PAM. Add mushrooms, onion, wine, garlic, reserved tomato liquid and the sliced tomatoes. Bring to a boil over high heat. Reduce to medium, and simmer until liquids are reduced by half and vegetables are tender, about 25 minutes.

3. 3

   Meanwhile, cook the pasta in a large pot of boiling, salted water until just tender but still firm to the bite. Drain the pasta, reserving 1 cup of the cooking liquid. Return the pasta to the same large pot.

4. 4

   Pour sauce from the skillet over the pasta. Add the Parmesan cheese and pine nuts. Toss, adding reserved cooking liquid by quarter cupfuls if the mixture is dry.

5. 5

   Mix in basil. Season to taste with salt and pepper.