| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Diabetic, Pasta | 6 | Servings | |
INGREDIENTS
| 8 | oz | Orzo or other sm pasta; such as mini shells |
| 1 | tb | Virgin olive oil; |
| 3 | tb | Pine nuts; pignoli |
| 1 | tb | Dried leaf basil; |
| Salt to taste; | ||
| Pepper to taste; |
INSTRUCTIONS
Bring a large kettle of water to a boil and cook orzo until al dente; 3 minutes. Drain in a colander. Meanwhile, in a small, non-stick skillet, heat oil and stir in pine nuts. Cook until golden, about 5 minutes. Add basil. Toss with orzo, season with salt and pepper to taste. Heat through and serve. Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE CAL: 183; CHO: 2mg; CAR: 29g; PRO: 6g; SOD: 49mg; FAT: 5g; Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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