Succulent Pasta

4 tablespoons basil, dried
1 tablespoon pine nuts, minced
1 tablespoon olive oil
3 ounces sun dried tomatoes
1/8 cup olive oil
3 cloves garlic, minced
8 ounces fresh mushrooms, sliced
1/2 teaspoon salt
1 teaspoon cayenne pepper
1 16 oz package bow tie pasta

1. Combine basil, pine nuts, and one tablespoon of olive oil in a small mixing bowl.
2. In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water.
3. Drain tomatoes well and slice into small pieces.
4. In a large skillet over medium heat, add garlic and 1/8 cup olive oil. Sauté for 1 minute.
5. Stir in the mushrooms and sauté until tender.
6. Add the basil mixture, salt, cayenne and sun dried tomatoes.
7. Reduce heat to low and let the mixture simmer.
8. Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
9. In a large mixing bowl, toss pasta and sauce until the pasta is well coated.

Servings 4. Per serving: Calories 600, Protein 21g, Fat 15g, Sodium 322mg, Cholesterol 0mg, Carbohydrates 100g, Fiber 9g.