Ingredients

4 ounces pasta 3 sun-dried tomatoes halved 1 teaspoon olive oil 1 medium onion sliced thin 2 cloves garlic chopped fine 1 cup low sodium chicken broth 2 tablespoons tomato paste 1 tablespoon basil, fresh chopped 2 teaspoons Dijon mustard 2 teaspoons grated Parmesan cheese Cook pasta as directed (adding salt will alter sodium content). Split tomatoes into halves and cover with boiling water. Let stand 5 minutes. Drain and chop. Heat oil in a 10' skillet over medium high heat. Saute onion and garlic in the oil, then reduce the heat to medium. Stir in the tomatoes, the broth, the tomato paste, the basil and the mustard. Cook until thickened, about 3 to 5 minutes. Stir in the pasta, and coat thoroughly. Serve, sprinkling with cheese. Notes: Do not get oil packed sun dried tomatoes

Description

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