Spaghetti with Peas and Sun-Dried Tomatoes

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Spaghetti with Peas and Sun-Dried Tomatoes Ingredients

1/2 c Sun-dried tomatoes	1/2 c Fat-free,low salt chicken
1 c Boiling water	2 ts Olive oil
Olive oil spray	1/4 lb Spaghetti
1/2 md Onion; sliced	1/2 c Fresh basil; chopped
1 c Frozen petite peas	Salt and pepper to taste

Instructions for Spaghetti with Peas and Sun-Dried Tomatoes

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>

Main Ingredient: PastaCuisine: Uncategorized

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