Orzo & pignoli(pasta & pine nuts)

Yield: 6 servings

Measure Ingredient
8 ounces Orzo or other sm pasta; such as mini shells
1 tablespoon Virgin olive oil;
3 tablespoons Pine nuts; pignoli
1 tablespoon Dried leaf basil;
\N \N Salt to taste;
\N \N Pepper to taste;

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

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