Orecchiette & Walnuts from Healthy Diabetic Recipes

Orecchiette & Walnuts Recipe

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

Recipe Instructions:

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.

Servings: 6

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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