Spaghetti with peas & sun-dried tomatoes
Yield: 2 Servings
Ingredients:
- 1/2 c Sun-dried tomatoes
- 1 c Boiling water Olive oil spray
- 1/2 md Onion; sliced
- 1 c Frozen petite peas
- 1/2 c Fat-free low salt chicken -broth
- 2 ts Olive oil
- 1/4 lb Spaghetti
- 1/2 c Fresh basil; chopped
Instructions:
Salt and pepper to taste 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
