Title: Orecchiette & Walnuts
Categories: Diabetic Pasta Vegetable Nut
Yield: 6 Sweet ones
| 6 | oz | Orechiette pasta; (little ears) =OR=- |
| 6 | oz | Small shells; |
| 2 | c | Borccoli flowerets; |
| 1/4 | c | Pimenotos; chopped red bell pepper |
| 2 | tb | Fresh parsley; |
| 3 | tb | Walnuts; chopped |
| 2 | tb | Parmesean or Romano cheese; |
| 3 | tb | Virgin olive oil; |
Bring a large kettle of water to a boil and cook pasta until al dente, 8 to
10 minutes. Meanwhile, place broccoli in a colander. When combine the
pimentos, parsley, walnuts, cheese and olive oil. Add pasta and broccoli
and toss with sauce. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 2
VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 201; CHO: 1mg; CAR: 27mg; PRO:
6g; SOD: 50mg; FAT: 8g; Source: Light & Easy Diabetes Cuisine by Betty
Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.