Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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