Yield: 2 Servings
Measure | Ingredient |
---|---|
½ cup | Sun-dried tomatoes |
1 cup | Boiling water |
\N \N | Olive oil spray |
½ medium | Onion; sliced |
1 cup | Frozen petite peas |
½ cup | Fat-free,low salt chicken broth |
2 teaspoons | Olive oil |
¼ pounds | Spaghetti |
½ cup | Fresh basil; chopped |
\N \N | 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, ⅕ 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@...>