Spaghetti With Peas & Sun-dried Tomatoes Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Sun-dried tomatoes,
1 cup: Boiling water,
Olive oil spray,
1/2 medium: Onion, sliced
1 cup: Frozen petite peas,
1/2 cup: Fat-free, low salt chicken broth
2 tsp: Olive oil,
1/4 lbs: Spaghetti,
1/2 cup: Fresh basil, chopped
Salt and pepper to taste,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp