Orecchiette & walnuts
6 sweet ones
Ingredients
| Quantity | 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; |
Directions
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.