Sun-Dried Tomatoes, Shrimp & Penne

• 1/2 cup drained oil-packed sun-dried tomatoes, chopped
• 1 1/4 pound uncooked shrimp, peeled & deveined
• 1 tbsp. minced garlic
• 1/2 tsp. dried oregano
• 1/2 tsp. red pepper flakes
• 1 3/4 cups vegetable broth
• 1/2 cup dry white wine
• 2 tbsp. tomato paste
• 1 – 13.25 oz. box Dreamfields Healthy Carb Living Penne Rigate
• 3/4 cup finely grated soy mozzarella cheese

Cook pasta in a large pot of boiling salted water, until tender, about 12 minutes. Drain, return pasta to same pot.

Meanwhile, heat 1 tbsp. oil from the jar of sun-dried tomatoes in a large skillet over medium-high heat. Add sun-dried tomatoes, shrimp, garlic, oregano and red pepper and cook until shrimp are just pink, about 4 minutes. Transfer shrimp mixture to a bowl and set aside. In the same skillet, add broth, wine and tomato paste and boil until sauce thickens slightly, stirring occasionally, about 6-8 minutes.

Add shrimp mixture, sauce and cheese to the pasta. Toss over medium heat until warmed through and sauce coats pasta.

Serves 4.