Pasta Primavera from Healthy Diabetic Recipes

Pasta Primavera Recipe

Recipe Ingredients:

INGREDIENTS

6 oz Thin spaghetti, cooked
According to package dir.
1/2 lb Broccoli
2 tbsp Olive Oil
2 Garlic Cloves, peeled and
Crushed
1/2 lb Zucchini, young, washed and
Thinly sliced
1/2 lb Mushrooms, sliced
1 1/2 tsp Dried basil
1/2 tsp Salt
1/2 tsp Black pepper, coarse grind
2 tbsp Water
2 tbsp Parmesan Cheese, grated

Recipe Instructions:

DIRECTIONS: While spaghetti is cooking, wash broccoli and cook it in a
small amount of boiling water until crisp but tender. Heat 1 T olive oil in
a large skillet and saute garlic 3 minutes; add zucchini and cook until
slightly browned. Add mushrooms; cook until tender.
Drain broccoli; slice into bite-sized pieces and add to zucchini and
mushrooms. Stir in seasonings. When spaghetti is "al dente" stop cooking
by pouring cold water into pot; drain spaghetti. Return it to the pot, stir
in 2 T of water, remaining 1 T olive oil, Parmesan Cheese, and vegetable
mixture. Cover and reheat over low heat.

OPTIONAL: Steam the vegetables in a steamer until crisp tender and omit
oil. Or, omit oil, saute in bottled sugar-free white grape juice for an
addition to flavor.

Substitute eggplant, red or green sweet peppers, green beans, onions, snow
peas, or other vegetables in season. Chop tomatoes and sprinkle on top
after the other ingredients are cooked.

NUTRITIVE VALUES per serving: 1 Cup CHO 35 gm, PRO 8 gm, FAT 6 gm,
Calories 223, Sodium 367 mg 1/2 C CHO 18 gm, PRO 4 gm, FAT 3 gm, Calories
112, Sodium 184 mg

FOOD EXCHANGES per serving: 1 Cup 2 Bread Exchanges plus 1 Vegetable
Exchange plus 1 Fat Exchange 1/2 C 1 Bread Exchange plus 1/2 Vegetable
Exchange plus 1/2 Fat Exchange

LOW-SODIUM diets: Omit salt in recipe and in cooking water of
spaghetti.

From files of A.BROADDUS [Alice in Houston] 1985

Servings: 6

When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress

~ Gelett Burgess, 'Look Eleven Years Younger' (1937).

 

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