Scallops with Sun-Dried Tomatoes

Directions

1. Cook pasta according to package directions. Meanwhile, in a small bowl, combine sun-dried tomatoes and hot water. Let stand for 5 minutes; drain and set aside.
2. Place broccoli and broth in a microwave-safe bowl. Cover and microwave on high for 2-4 minutes or until broccoli is crisp-tender; set aside.
3. In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add scallops; cook for 2 minutes. Stir in the lime juice, basil, salt, and reserved tomatoes and broccoli mixture; cook 2-3 minutes longer or until scallops are firm and opaque.
4. Drain the pasta; stir into scallop mixture and heat through. Sprinkle with cheese.