Prepare this recipe in just 25 minutes by preparing the broccoli and mushrooms while the pasta cooks.
8 ounces dried mostaccioli, penne, or plain ziti (2-1/4 cups)
4 cups broccoli florets
1/2 cup oil-packed dried tomatoes
1 cup sliced fresh mushrooms
1/4 teaspoon crushed red pepper
1-1/2 teaspoons bottled minced garlic
1/2 cup snipped fresh basil
1. Cook pasta according to package directions, adding broccoli for the last 2 minutes of cooking; drain. Return pasta and broccoli to saucepan; keep warm.
2. Meanwhile, drain the tomatoes, reserving 2 tablespoons oil. Cut tomatoes into strips.
3. In a medium saucepan, cook mushrooms, crushed red pepper, and garlic in reserved oil for 3 to 4 minutes or until mushrooms are tender. Stir in basil. Add to pasta along with tomato strips; toss gently to combine. Makes 4 servings.
Dietary Exchanges: 4 vegetable, 2 starch, 2 fat.
**recipe from www.bhg.com