| 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)" <104105.1416@CompuServe.COM>
A Message from our Provider:
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