Ingredients
2
cups uncooked bow-tie (farfalle) pasta (4 oz)
6
sun-dried tomato halves (not oil-packed)
1
teaspoon olive or vegetable oil
1
medium onion, thinly sliced
2
cloves garlic, finely chopped
1
cup reduced-sodium chicken or vegetable broth
2
tablespoons tomato paste
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
2
teaspoons Dijon mustard
1
tablespoon reduced-fat Parmesan-style grated topping (from 8-oz canister)
Preparation
Cook and drain pasta as directed on package–except do not add salt. Meanwhile, cover tomato halves with boiling water; let stand 5 minutes. Drain and chop.
In 10-inch nonstick skillet, heat oil over medium-high until hot. Cook onion and garlic in oil until tender; reduce heat to medium. Stir in chopped tomatoes, broth, tomato paste, basil and mustard. Cook 3 minutes, stirring occasionally, until sauce has thickened slightly. Stir in pasta. Sprinkle with cheese.
