Orecchiette & walnuts

Yield: 6 sweet ones

Measure Ingredient
6 ounces Orechiette pasta; (little ears) =OR=-
6 ounces Small shells;
2 cups Borccoli flowerets;
¼ cup Pimenotos; chopped red bell pepper
2 tablespoons Fresh parsley;
3 tablespoons Walnuts; chopped
2 tablespoons Parmesean or Romano cheese;
3 tablespoons 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.

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