1/2 cup Sun-dried tomatoes
1 cup Boiling water
Olive oil spray
1/2 medium Onion, sliced
1 cup Frozen petite peas
1/2 cup Fat-free,low salt chicken broth
2 tsp Olive oil
1/4 lb Spaghetti
1/2 cup Fresh basil, chopped
Salt and pepper to taste
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Place pot with 2-3 quarts of water on to boil for spaghetti. Cut sun-dried tomatoes into small pieces. Pour boiling water over them and let sit 5 minutes or until needed. Spray a nonstick pan with olive oil spray and saute onions on medium high until soft, about 5 minutes. Drain tomatoes and add to onions. Add peas and chicken stock. SImmer 1 minute. Add oil and stir well. When large pot of water come to a boil, add spaghetti and boil for 10 minutes. Drain. In a serving bowl, toss spaghetti with vegetables. Sprinkle with basil and add salt and pepper to taste.
Nutrional info per serving: 396 cal; 16 pro, 71g carb, 6g fst (14%) Exchanges: 1 veg, 3.7 bread, .2 meat, .9 fat
Source: Dinner in Minutes Column Miami Herald 2/22/96 formatted to MM: Lisa Crawford, 7/1/96 Posted to MM-Recipes Digest V3 #215
Date: 08 Aug 96 21:35:09 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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