 |
---------- Recipe via Meal-Master (tm) v8.02
Title: Spaghetti with Peas and Sun-Dried Tomatoes
Categories: Miamiherald, Pasta
Yield: 2 servings
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
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
-----
|
