Rosemary Pasta from Healthy Diabetic Recipes

Rosemary Pasta Recipe

Recipe Ingredients:

1 tbsp olive oil
1 medium zucchini, halved,
and cut into 1" slices
1 medium yellow squash, halved, and
cut into 1" slices
8 medium mushrooms, cleaned, stemmed
and sliced thin
1 can pitted black olives - (4 oz), drained, sliced
1 can plum tomatoes - (28 oz), drained, chopped
1 tsp minced fresh rosemary
6 cups cooked rotini pasta
1 cup low-fat shredded cheddar cheese

Recipe Instructions:

Preheat the oven to 350 degrees.

Heat the oil in a large skillet, and saute the zucchini and yellow squash over medium heat for about 4 to 5 minutes. Add the mushrooms and saute for 2 minutes more.

Combine the cooked vegetables with the olives and plum tomatoes. Mix well. Add the pasta and rosemary. Pour into a casserole dish. At this point you can either hold the casserole in the refrigerator for one day or cover and freeze for three to four months.

When ready to bake, sprinkle cheese over the mixture. Bake covered for 15 minutes. Uncover and bake 10 minutes more.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 3 Starch, 1 Vegetable, 1 Very Lean Meat, 1/2 Monounsaturated Fat.

Nutrition Facts: Calories 325; Calories from Fat 66; Total Fat 7g; Saturated Fat 2g; Cholesterol 8mg; Sodium 461mg*; Carbohydrates 48g; Dietary Fiber 4g; Sugars 6g; Protein 17g.

* Recipe not recommended for low-sodium diets.

Source:
"Diabetes Forcast - Apr, 2002 at
http://www.diabetes.org/main/community/forecast/default.jsp"
S(Formatted for MC6):
"08-17-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"

Servings: 6

“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”

~ Madeleine L'Engle (1918--) American author.

 

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