Title: Spaghetti with Broccoli Pesto
Categories: Diabetic Pasta Side Vegetable
Yield: 6 Sweet ones
| 1/4 | lb | Broccoli flowerets; |
| 1/4 | c | Fresh parsley; chopped |
| 2 | cl | Garlic; minced |
| 2 | tb | Walnuts; chopped |
| 2 | tb | Romano cheese; grated |
| 2 | tb | Virgin olive oil; |
| 1/4 | ts | Salt; |
| 1/8 | ts | Pepper; |
| 8 | oz | Spaghetti =OR=- |
| 8 | oz | Linguini; |
In a blender or a food procesor fitted with the metal blade, place all
ingredients except spaghetti and process to a puree. Bring a large kettle
of water to a boil and spaghetti until al dente, about 8 minutes. Drain in
a colander, return to the kettle, stir in broccoli sauce and heat to warm.
Food Serving per Serving: 2 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE 184 CAL:
CHO: 1mg; CAR: 29g; PRO: 7g; SOD: 100mg; FAT: 5g; Source: Light & Easy
Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion
and her Meal-Master.