| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
American |
Diabetic |
8 |
Servings |
INGREDIENTS
| 3 |
T |
Olive oil |
| 8 |
|
Garlic cloves, minced |
|
|
Fresh ground pepper |
| 1/4 |
c |
Dry white wine |
| 1 |
t |
Dried oregano |
| 1 |
t |
Dried basil |
| 1/2 |
t |
Dried thyme |
| 2 |
c |
Broccoli florets |
| 2 |
T |
Pine nuts, toasted |
| 1 |
lb |
Uncooked linguine |
| 1/4 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
In a medium skillet over medium heat, heat the oil. Add the garlic and
pepper, sauting for 5 minutes. Add the wine and bring to a boil.
Reduce the heat and simmer for 3 to 4 minutes. Add the oregano, basil
and thyme. In a large pot of boiling water, add the broccoli florets
and then turn off the heat. Immediately rinse the broccoli under cold
running water to stop the cooking process. (This method of blanching
helps the broccoli to retain its bright green color and crispness.)
Add the broccoli to the wine sauce and heat 2 more minutes. Prepare
the linguine according to package directions (without adding salt) and
drain. Transfer the linguine to a large serving bowl and pour the wine
sauce over the top. Sprinkle with Parmesan cheese to serve. Exchanges:
Starch/Bread Exchange -- 3 Fat Exchange -- 1 Calories -- 293 Calories
from Fat -- 73 Total Fat -- 8g Saturated Fat ~- 1g Cholesterol -- 2mg
Sodium -- 58mg Carbohydrate -- 45g Dietary Fiber -- 2g Sugars -- 4g
Protein -- 10g Recipe for Thursday, 3/19/98 This week's recipes are
from the cookbook Easy & Elegant Entrees, featuring an array of
quick-to-fix, good-for-you main dishes that taste like they took hours
to prepare. You can order a copy of this and many other cookbooks from
our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Copyright © 1998 American Diabetes Association MC Formatted & Busted
by Barb at Possum Kingdom on 3/27/98 NOTES : 8 servings/Serving size:
1 cup White wine adds a special touch to this pasta dish. Recipe by:
http://www.diabetes.org/ada/rcptoday.html Posted to MC-Recipe Digest
by "abprice@wf.net" <abprice@wf.net> on Mar 27, 1998
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