Spaghetti With Broccoli Pestodiabetic, pasta, side dishes, vegetables 1/4 lb broccoli flowerets 1/4 cup fresh parsley; chopped 2 centiliter garlic; minced 2 tablespoon walnuts; chopped 2 tablespoon romano cheese; grated 2 tablespoon virgin olive oil 1/4 teaspoon salt 1/8 teaspoon pepper 8 oz spaghetti =or=- 8 oz linguini In a blender or a food procesor fitted with the metal blade, place all ingredients except spaghetti and process to a puree. Bring a large kettle of water to a boil and spaghetti until al dente, about 8 minutes. Drain in a colander, return to the kettle, stir in broccoli sauce and heat to warm. Food Serving per Serving: 2 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE 184 CAL: CHO: 1mg; CAR: 29g; PRO: 7g; SOD: 100mg; FAT: 5g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master. |
