Diabetic Pasta Recipes
Orecchiette & Walnuts Recipe
Ingredients:
6 oz orechiette pasta, (little ears) =or=-
6 oz small shells
2 cup borccoli flowerets
1/4 cup pimenotos, chopped red bell pepper
2 tbsp fresh parsley
3 tbsp walnuts, chopped
2 tbsp parmesean or romano cheese
3 tbsp virgin olive oil
Preparation:
Bring a large kettle of water to a boil and cook pasta until al dente, 8 to
10 minutes. Meanwhile, place broccoli in a colander. When combine the
pimentos, parsley, walnuts, cheese and olive oil. Add pasta and broccoli
and toss with sauce. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 2
VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 201; CHO: 1mg; CAR: 27mg; PRO:
6g; SOD: 50mg; FAT: 8g; Source: Light & Easy Diabetes Cuisine by Betty
Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.
Serves: 6
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Orecchiette & Walnuts Recipe provided for you by InformationAboutDiabetes.com
