| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lf, Miamiherald, Pasta | 2 | Servings | |
INGREDIENTS
| 1/2 | c | Sun-dried tomatoes |
| 1 | c | Boiling water |
| Olive oil spray | ||
| 1/2 | Onion, sliced | |
| 1 | c | Frozen petite peas |
| 1/2 | c | Fat-free, low salt chicken |
| broth | ||
| 2 | t | 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)" <104105.1416@CompuServe.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 405
Calories From Fat: 79
Total Fat: 8.9g
Cholesterol: 0mg
Sodium: 1587.9mg
Potassium: 1464.7mg
Carbohydrates: 62.6g
Fiber: 10.7g
Sugar: 9.3g
Protein: 22.2g