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BUCKWHEAT PASTA PRIMAVERA

2 1/2 cups canned low-salt chicken broth or water
1 ounce dried shiitake mushrooms
12 sun-dried tomatoes (not packed in oil; about 1 ounce)
1 large carrot, peeled, cut into matchstick-size strips (about 1 1/2 cups)
8 ounces sugar snap peas, trimmed

2 tablespoons (1/4 stick) butter
1 large onion, sliced
1 yellow bell pepper, cut into strips
4 garlic cloves, minced
1/4 cup whipping cream

12 ounces dried buckwheat pasta (fancy soba)
1 cup freshly grated Parmesan cheese (about 2 ounces)
2 green onions, sliced
Additional freshly grated Parmesan Cheese

Bring broth to simmer in heavy medium saucepan. Rinse mushrooms
briefly under cold water. Add mushrooms and sun-dried tomatoes to
broth; simmer until tender, about 4 minutes. Using slotted spoon,
transfer mushrooms and tomatoes to plate; cool. Add carrot and
sugar snap peas to broth and cook until crisp-tender, about 3
minutes.Using slotted spoon, transfer vegetables to another plate.
Boil broth remaining in saucepan until reduced to 1/4 cup, about
5 minutes. Reserve broth. Discard mushroom stems. Slice mushroom
caps and tomatoes.

Melt butter in heavy large skillet over medium-high heat. Add onion;
saut until tender and golden, about 8 minutes. Add bell pepper and
garlic; stir until bell pepper is tender, about 4 minutes. Add
carrot, sugar snap peas, mushrooms, sun-dried tomatoes, reserved
broth and cream to skillet and bring to boil. Season with salt and
pepper.

Meanwhile, cook pasta in large pot of boiling salted water until
tender but still firm to bite, about 4 minutes. Drain. Place pasta
in large bowl. Pour vegetables and sauce over pasta. Sprinkle with
1 cup Parmesan; toss to coat. Garnish with green onions. Serve,
passing additional Parmesan separately.

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