| 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
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”