Pasta with Broccoli and Sun-dried Tomatoes

One of my favorites! You could easily omit the shrimp if you're vegetarian, or just not a seafood lover. Recipe courtesy of Cooking Light.

1/2 cup sundried tomatoes (if not packed in oil, reconstitute as package directs)
3 cups farfalle pasta, cooked according to package directions
1 1/2 cups broccoli
1 clove garlic, minced
1 pound shrimp, peeled and deveined
1/2 cup fat free chicken broth
1/2 cup (4 oz.) reduced fat cream cheese
1/2 tsp. basil
pinch crushed red pepper flakes
1/4 cup grated Parmesan cheese
2 tsp. fresh lemon juice

1. Steam broccoli, covered, for 4 minutes or until crisp-tender. Set aside.
2. Heat a large skillet over medium-high heat. Coat with cooking spray and add garlic to the pan. Saute for 30 seconds, then add shrimp and cook for 4 minutes.
3. Add chicken broth and cream cheese, stirring to combine. Bring to a boil, then reduce heat and simmer 2 minutes.
4. Add sundried tomatoes, broccoli, basil, and red pepper flakes. Stir well.
5. Cook 2 minutes or until thoroughly heated, stirring frequently.
6. Remove from heat and stir in pasta, Parmesan, and lemon juice. Serve.