Ziti With Tuscan Porcini Mushroom Sauce

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3/4 cup fat-free, less-sodium chicken broth

1/4 cup chopped dried porcini mushrooms (about 1/4 ounce)

1 tablespoon olive oil

3 cups sliced button mushrooms (8 ounces)

1 teaspoon minced fresh or 1/4 teaspoon dried rosemary

1/8 teaspoon salt

2 garlic cloves, minced

4 quarts water

3 cups uncooked ziti (about 8 ounces short tube-shaped pasta) or other short pasta

1/4 cup (1 ounce) grated fresh Parmesan cheese

1 tablespoon finely chopped parsley

1/4 teaspoon black pepper

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