Name: Spaghetti with Peas and Sun-Dried Tomatoes
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; Salt and pepper to taste

How often do we hear about the discipline of the Christian life these days? How often do we talk about it? How often is it really to be found at the heart of our evangelical living? There was a time in the Christian church when this was at the very center, and it is, I profoundly believe, because of our neglect of this discipline that the church is in her present position. Indeed, I see no hope whatsoever of any true revival and reawakening until we return to it.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Meats		Miamiherald, Pasta, Lf	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
		Salt and pepper to taste

INSTRUCTIONS

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)" <[email protected]>

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