Orecchiette & Walnutsdiabetic, nuts/grains, pasta, vegetables 6 oz orechiette pasta; (little ears) =or=- 6 oz small shells 2 cup borccoli flowerets 1/4 cup pimenotos; chopped red bell pepper 2 tablespoon fresh parsley 3 tablespoon walnuts; chopped 2 tablespoon parmesean or romano cheese 3 tablespoon virgin olive oil 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. |
