INGREDIENTS

INSTRUCTIONS

In a medium skillet over medium heat, heat the oil. Add the garlic and
pepper, saut.ing 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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