---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Spaghetti with Peas and Sun-Dried Tomatoes
  Categories: Miamiherald, Pasta
       Yield: 2 servings
  
     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
  
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