Spaghetti with peas & sun-dried tomatoes
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sun-dried tomatoes |
| 1 | cup | Boiling water |
| 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 |
| Salt and pepper to taste | ||
Directions
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