Rotini With Summer Vegetables from Healthy Diabetic Recipes

Rotini With Summer Vegetables Recipe

Recipe Ingredients:

12 oz rotini pasta
3 cups broccoli florets
3 cups sliced carrots
3 red bell peppers, cut 1" squares
1/4 cup water
1/4 tsp red pepper flakes, plus
1/8 tsp red pepper flakes, divided
3 tbsp olive oil
3 garlic cloves, minced
4 cups coarsely-chopped seeded peeled
plum tomatoes
1/3 cup chopped fresh basil
1/4 cup Chardonnay
= (or other dry white wine)
3 cups sliced mushrooms
2 cups shredded part-skim mozzarella cheese, (8 oz)
1/4 cup shredded Asiago cheese

Recipe Instructions:

Cook pasta according to package directions; drain. Place in large bowl.

While pasta is cooking, combine broccoli, carrots, bell peppers, water and 1/4 teaspoon red pepper flakes in large microwavable baking dish. Cover loosely and microwave at High 5 minutes or until hot. Stir in mushrooms. Cover and microwave 3 minutes. Let stand, covered, 5 minutes.

Meanwhile to prepare sauce, heat olive oil in medium saucepan over medium-low heat until hot. Add garlic and remaining 1/8 teaspoon red pepper flakes. Cook and stir 1 minute. Add tomatoes. Heat 5 minutes. Stir in basil and wine. Simmer 5 minutes.

While sauce is simmering, add vegetables to pasta; toss to combine. Place pasta mixture into serving bowl; sprinkle with cheeses. Serve with sauce.

This recipe yields 10 servings.

Exchanges Per Serving: 2 Starch, 1/2 Meat, 2 Vegetable, 1 Fat.

Nutrition Facts: Calories 282; Calories from Fat 29%; Total Fat 9g; Saturated Fat 3g; Protein 13g; Carbohydrates 38g; Cholesterol 15mg; Sodium 179mg; Dietary Fiber 8g.

Comments: This eye-catching dish provides more than the Recommended Dietary Allowance for vitamin A and three times the RDA for vitamin C. If you prefer to make this dish ahead of time, complete recipe through step three and refrigerate. Heat just before serving.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-21-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 10

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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